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smoked hot dog burnt ends

Smoked Hot Dog Burnt Ends

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Discover the ultimate smoked hot dog burnt ends recipe! Juicy, smoky bites with caramelized BBQ goodness. Quick to make, perfect for any BBQ lover!
Course Snack
Prep Time 15 minutes
Cook Time 2 hours
Servings 6

Ingredients

  • 2 packs of all-beef hot dogs or your favorite kind, about 16 hot dogs

For the BBQ Rub:

  • ¼ cup brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For the BBQ Sauce:

  • 1 cup ketchup
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper optional for heat
  • Salt and pepper to taste

Instructions

Preparing the Hot Dogs

  • Start by cutting your hot dogs into 1 to 2-inch chunks. You want them big enough to hold their shape during smoking but small enough to get a good char and caramelization.
  • In a large mixing bowl, combine all the BBQ rub ingredients (brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper). Toss the hot dog chunks in the rub until they’re evenly coated.

Smoking the Hot Dogs

  • Preheat your smoker to 250°F. If you're using a grill, set it up for indirect heat with your choice of wood chips (I recommend hickory for a deep smoky flavor, but applewood or cherry works great too).
  • Arrange the seasoned hot dog chunks on a grill pan or wire rack, making sure they’re spaced apart so they can cook evenly. Place them in the smoker and smoke for about 1 - 1.5 hours, or until the hot dogs start to develop a nice caramelized, slightly crispy exterior.

BBQ Sauce & Finishing the Burnt Ends

  • While the hot dog chunks are smoking, prepare the BBQ sauce. Combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne (if using) in a medium saucepan. Bring it to a simmer over medium heat and let it cook for about 15 minutes, stirring occasionally. Taste and adjust seasoning as needed with salt and pepper.
  • Once the hot dog chunks are nicely smoked and slightly charred, remove them from the smoker. Toss them in a generous amount of your homemade BBQ sauce until they are well-coated.
  • Return the sauced hot dog burnt ends to the smoker for another 15-20 minutes. This will help the sauce set and get that sticky, caramelized coating we all love in burnt ends.