Hot Dog Burnt Ends (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons of mayo
02 -
2 tablespoons of classic yellow mustard
03 -
12 quarter-pound beef franks
→ Seasonings & Sauce
04 -
1 cup packed brown sugar
05 -
½ cup Jeff's smoky BBQ sauce
06 -
½ cup of Jeff's signature seasoning blend
# Instructions:
01 -
Layer hot dogs in a small foil tray. Spread an even coat of mustard and mayo over them. Sprinkle Jeff's rub generously on top, flip each one, and repeat the steps.
02 -
Adjust smoker for low indirect heat at 225°F (107°C). Use a water pan if desired and toss in hickory or another wood you like.
03 -
Cook franks in the smoker for around an hour. You'll notice their color getting darker.
04 -
Pull franks out and cut them into 1-inch pieces. Put them back into the pan and add BBQ sauce, brown sugar, and Jeff's rub. Stir everything so it's well mixed.
05 -
Turn smoker heat up to 375°F (191°C) and place the pan back inside. Keep stirring every 10-15 minutes until the mixture caramelizes to your liking.
# Notes:
01 -
You can use an oven or grill if you don’t own a smoker
02 -
Works best when made with beef franks weighing a quarter-pound each
03 -
Stir it up often during the final cook to spread the caramelization evenly