Complicated recipes have their place, but sometimes you need to fill a craving fast! My Hot Dog Burnt Ends come together in a little over an hour. Though this recipe is easy, it tastes gourmet. Hot dogs are universally friendly but shine when seasoned and sauced with my best-selling ingredients.
These delicious burnt ends would be a great appetizer for game day or a work party. Be sure to make extra; they’ll be gone in no time!
Easy recipes are vital to building your confidence on the pit. My Hot Dog Burnt Ends are as easy as they come and totally foolproof. Caution: Making this recipe will lead to making another..and another.
The Ingredients
You can’t go wrong with basic ingredients! You probably have a few of these things in your cupboard already. If not, here’s what to add to your shopping list.
Mustard. Hot dogs and mustard go together like peas and carrots. Mustard is one of my favorite binders because it adds twang to the meat. It’s also easy to come by. I recommend using a smooth mustard like French’s for best results.
Hot dogs. Some people may turn up their noses, but I love a good hot dog. They’re filling, and there’s so much you can do with them. This recipe is proof that hot dogs are awesome! Keep a few packages in the freezer to make this recipe whenever the mood strikes.
Heath Riles BBQ Competition Rub. This delicious rub helped me win 1st place ribs at the 2022 Memphis in May World Championship BBQ Cooking Contest! It contains a secret blend of spices that amps up any dish. It’s sweet, spicy, and savory. I know it’ll make you feel like a winner, too.
Light brown sugar. Brown sugar helps the sauces caramelize and gives these Hot Dog Burnt Ends a hint of sweetness. I prefer using light brown sugar because the flavor is mild. Darker varieties may add too much molasses.
Checkered Pig Competition Sauce. This sauce is made by a buddy of mine. I loved it so much that I had to sell it in my online store. If you like sweet sauces with a bit of spice, you’ll adore this one.
Heath Riles BBQ Sweet BBQ Sauce. All good things take time, including my Sweet BBQ Sauce. I use this sauce on baked beans, pork, chicken, and wings. It caramelizes beautifully on the Traeger Timberline 1300, giving your hot dogs a sticky-sweet finish.
The Smoker Setup
Here’s a rundown of the primary equipment I used for this cook. You can find more of my grilling favorites in the Equipment and Tools section.
Pellet grill/smoker. I used a Traeger Timberline 1300 for this cook. This pit is incredible because you can use it to grill or smoke. The Traeger Timberline 1300 has many excellent features, like a pellet sensor, a super smoke button, and easy transportation.
Pellets. I used Royal Oak Charcoal Hardwood Pelletsfor this cook. Their charcoal contains no fillers and gives a good, pure smoke. I am partial to Royal Oak Charcoal’s products and use them in the backyard and on the circuit.
The Process for Making Hot Dog Burnt Ends
You can get a behind-the-scenes view of this recipe in the short clip and recipe card. For now, here’s a brief overview of how I pulled these Hot Dog Burnt Ends together.
Fire up the grill. I stoked the Traeger Timberline 1300 with Royal Oak Charcoal and fired it up to 325℉.
Add binder and seasoning. I laid the hot dogs on a baking sheet and drizzled mustard over the top. I rubbed the mustard in so the seasoning would stick. Then, I added a layer of Heath Riles BBQ Competition Rub, coating all sides of the hot dogs.
Grill the hot dogs. Once the hot dogs were seasoned, I laid them on the Traeger Timberline 1300. I let the hot dogs cook for 30-35 minutes until nicely browned.
Chop and sauce. I took the hot dogs off the grill and cut each weenie into five pieces. Then, I laid them in an aluminum pan to sauce. I topped the hot dog pieces with light brown sugar, Checkered Pig Competition Sauce, andHeath Riles BBQ Sweet BBQ Sauce.
Finish and serve. I tossed everything to ensure it was coated, then set the pan on the grill for another 30-45 minutes. After I removed the Hot Dog Burnt Ends, I added a toothpick to each one and served them. Bon appetite!
The Results
Who would have thought a simple hot dog could taste so good? The Hot Dog Burnt Ends came off the grill smelling like heaven. Each bite was filled with the perfect balance of sweet, savory, and spicy.
Fire up the grill. I stoked the Traeger Timberline 1300 with Royal Oak Charcoal and fired it up to 325℉.
Add binder and seasoning. I laid the hot dogs on a baking sheet and drizzled mustard over the top. I rubbed the mustard in so the seasoning would stick. Then, I added a layer of Heath Riles BBQ Competition Rub, coating all sides of the hot dogs.
Grill the hot dogs. Once the hot dogs were seasoned, I laid them on the Traeger Timberline 1300. I let the hot dogs cook for 30-35 minutes until nicely browned.
Chop and sauce. I took the hot dogs off the grill and cut each weenie into five pieces. Then, I laid them in an aluminum pan to sauce. I topped the hot dog pieces with light brown sugar, Checkered Pig Competition Sauce, and Heath Riles BBQ Sweet BBQ Sauce.
Finish and serve. I tossed everything to ensure it was coated, then set the pan on the grill for another 30-45 minutes. After I removed the Hot Dog Burnt Ends, I added a toothpick to each one and served them. Bon appetite!
