Hot Dog Burnt Ends
A delightful treat of sticky, caramelized hot dog burnt ends with layers of flavor perfect for snacking.
Equipment
- 1 Traeger Timberline 1300 for smoking
Ingredients
Main ingredients
- 8 Hot Dogs sliced into quarter-sized pieces
- 2 tablespoons Mustard for tang and stickiness
- 4 tablespoons Heath Riles BBQ Competition Rub for smoky spice
- ¼ cup Brown Sugar for sweetness
- ¼ cup Checkered Pig Competition Sauce for BBQ punch
- ¼ cup Heath Riles BBQ Sweet BBQ Sauce for sweet glaze
- 1 Aluminum Pan to hold ingredients
Instructions
Instructions
- Preheat Traeger Timberline 1300 to 225°F.
- Slice hot dogs into quarter-sized pieces.
- Coat hot dog pieces with mustard and Heath Riles BBQ Rub.
- Place hot dogs into an aluminum pan and sprinkle with brown sugar.
- Smoke at 225°F for 1 hour, stirring occasionally.
- Add Checkered Pig Competition Sauce and Heath Riles BBQ Sweet BBQ Sauce.
- Cook for another 30 minutes until caramelized.
- Serve hot dog burnt ends warm.
Notes
Enjoy these delicious hot dog burnt ends as a snack or part of a meal. Store leftovers in an airtight container.