Here's another tasty and pretty simple recipe for a burnt ends alternative. We did this one for a picnic a few months ago and it came out well and was a winner. Be sure to check it out for a quick smoked option.
Consider these burnt ends on a budget.
Tip: Go with Hebrew nation large all beef hot dogs.
Ingredients:
- 12 Beef Frank hot dogs
- ¼ cup Mayo
- ¼ cup Mustard
Dry Rub
- ¼ cup Brown sugar
- 1 tbsp Kosher salt
- 1 tbsp Mexican chili powder
- 1 tbsp Smoked paprika
- 2 tsp Black pepper
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 tsp Dry mustard powder
- 1 tsp Cayenne pepper
Honey Sriracha BBQ Sauce
- 1 cup Ketchup
- ½ cup Dark brown sugar
- ½ cup Cup of water (as needed)
- ¼ cup Sriracha
- ¼ cup Apple cider vinegar
- 2 tbsp Molasses
- 2 tbsp Honey
- 2 tsp Kosher salt
- 1 tbsp Garlic powder
- 1 tbsp Dry rub (from above)
- 2 tsp Onion powder
- 2 tsp Mexican chili powder
- 1 tsp Cayenne pepper
- Start off by prepping your hotdogs and having them on a medium-sized baking sheet, patted dry.
- In a bowl add all of your ingredients for the dry rub (brown sugar, salt, Mexican chili powder, smoked paprika, black pepper, garlic powder, onion powder, dry mustard powder, and cayenne pepper), and mix with your hand.
- Apply mayo and mustard to your hotdogs as a binder and then season generously, turn the hotdogs, and season the other side.
Cooking Instructions:
- Set the smoker at 350 degrees and put your hotdogs in, keeping them in the baking sheet.
- Smoke for 2 hours, open the smoker, and rotate the hotdogs one hour in.
- 1 1/2 hours in your smoke make the honey sriracha sauce. Place a saucepan over medium heat and add in your ingredients for the sauce (ketchup, dark brown sugar, water, sriracha, apple cider vinegar, molasses, honey, salt, garlic powder, onion powder, dry rub, Mexican chili powder, and cayenne. Whisk and let simmer for 8 mins, remove and let cool.
- Remove the hotdogs at the 2-hour mark and cut them into 1 1/2 inch lengths. Cut them and toss them in an aluminum pan. Add 1 stick of unsalted butter, 2 tablespoons of bbq rub, and 1 cup of bbq sauce and mix.
- Raise the temp of the smoker to 400 degrees and add the aluminum pan in. Smoker for an additional 45 mins.
- Remove and plate for serving! I use toothpicks and place them in the hotdog burnt ends.
- Serve and enjoy!
