Description
There’s something magical about transforming humble ingredients into crave-worthy barbecue, and hot dog burnt ends are the perfect example. Inspired by the legendary pork belly burnt ends from Kansas City barbecue culture, this budget-friendly version delivers the same addictive combination of caramelized edges, sticky-sweet glaze, and smoky flavor.
Ingredients
For the Hot Dog Burnt Ends:
- 2 pounds beef hot dogs (about 16 hot dogs), cut into 1-inch pieces
- 3 tablespoons unsalted butter, melted
- 1/4 cup brown sugar, packed
- 2 tablespoons barbecue rub (your favorite blend)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
For the Glaze:
- 1 cup barbecue sauce (sweet and smoky varieties work best)
- 3 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon hot sauce (optional, for a spicy kick)
Garnish:
- 2 tablespoons fresh parsley, chopped
- Sesame seeds (optional)
Substitution Tips:
- Use turkey or chicken hot dogs for a leaner option
- Swap honey with maple syrup or agave nectar
- Try coconut aminos instead of barbecue sauce for a lower-sugar alternative
- Use vegan hot dogs and dairy-free butter for a plant-based version
Instructions
Start by cutting your hot dogs into bite-sized pieces, approximately 1 inch thick. This size ensures each piece gets maximum caramelization while staying juicy inside. Place the cut hot dogs in a disposable aluminum pan—this makes cleanup easier and helps catch all those delicious drippings.
Drizzle the melted butter over the hot dog pieces, tossing gently to coat evenly. In a small bowl, combine brown sugar, barbecue rub, smoked paprika, garlic powder, and black pepper. Sprinkle this seasoning mixture over the hot dogs, stirring until every piece is well-coated. The sugar will help create that signature caramelized crust you’re looking for.
Preheat your smoker to 250°F. If you’re using a grill, set it up for indirect heat and add wood chips (hickory or applewood work beautifully). Place the pan of seasoned hot dogs in the smoker and let them cook uncovered for 1 hour. You’ll notice the edges starting to darken and crisp—that’s exactly what you want.
While your hot dogs are smoking, whisk together barbecue sauce, honey, apple cider vinegar, and hot sauce (if using) in a medium bowl. The vinegar cuts through the sweetness and adds complexity. Taste and adjust—add more honey if you prefer sweeter burnt ends, or more vinegar for tanginess.
After the first hour, remove the pan and pour half of your glaze over the hot dog burnt ends. Stir gently to coat, then return to the smoker. Continue cooking for another 45 minutes to 1 hour, stirring every 20 minutes. The glaze will thicken and stick to each piece, creating that gorgeous, glossy coating.
When the hot dog burnt ends are deeply caramelized with crispy edges and a sticky glaze, remove them from the smoker. Drizzle with the remaining glaze and let them rest for 5 minutes. This brief resting period allows the glaze to set slightly, making them easier to serve.
Transfer to a serving platter and sprinkle with fresh parsley and sesame seeds for a pop of color and freshness. Serve immediately with toothpicks for easy snacking.
Nutrition
- Calories: 380
- Sugar: 22g
- Sodium: 1,200mg
- Fat: 24g
- Carbohydrates: 28g
- Protein: 12g