Grilled Oxtail Recipe

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If you’re looking for a flavorful and filling dish, I highly recommend giving this smoked oxtail recipe a try. The smokey flavor of the oxtail pairs perfectly with the Jamaican jerk marinade and BBQ sauce.

Oxtails that have been smoked are tender, fiery, and have a slightly crisped crust. Smoked oxtail is a bone-nibbling comfort food that you won’t want to eat with a knife and fork.

The oxtail is traditionally slow-cooked to create a rich, flavorful stew with butter beans, but it can also be smoked to give it a distinct jerk flavor. Oxtail stew is a well-known dish throughout the world, but it is especially associated with Jamaican cuisine.

The oxtail is prepared in three steps: first, it is rubbed with a jerk seasoning blend; second, it is put in a smoker and cooked until tender; and third, it is basted with a fat-and-vinegar mixture to help develop a crispy exterior.

Instructions
  1. Prepare Smoker for indirect cooking at 275 degrees. …
  2. Trim excess fat from outer edges of oxtails and season all sides with Killer Hogs Hot Rub (or your favorite bbq seasoning)
  3. Place oxtails on cooking rack and smoke for 2 hours or until outside develops a dark mahogany color.

GRILLED OXTAILS RECIPE STEP BY STEP | SOUTHERN SMOKE BOSS

Daddy Duncan’s BBQ Smoked Oxtails 🔗

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Prep: 30min

Total: 330min

Ingredients:

  • 20 lb. fresh-cut beef oxtails
  • 2 cup Worcestershire sauce
  • 32 oz. beef stock
  • 0.5 cup kosher salt
  • 0.5 cup black pepper
  • 0.5 cup paprika
  • 0.5 cup granulated garlic
  • 2 liters Dr Pepper
  • 1 bag Kingsford® Charcoal
  • heavy-duty foil & large foil pans
  • 3 post oak sticks
  • 2 pecan wood sticks

Instruction:

  1. Prepare the beef oxtails by slightly trimming the heavier fat with a sharp knife and discard. Combine dry ingredients to make the rub blend. Place trimmed beef oxtails into a large container, adding Worcestershire sauce and mixing well with the rub blend.
  2. Prepare your smoker with Kingsford® Charcoal in a smoker, adding oak wood and pecan wood sticks on top. Once the smoker is set at a temperature of 350–375°F, lay the oxtails evenly on grates inside.
  3. Let beef oxtails smoke for 1–2 hours, turning carefully every 30–40 minutes to ensure proper cooking on all sides.
  4. When the beef oxtails become crispy, colorful, and cooked through, pull them off the smoker and place evenly in a doubled up large foil pan. This will hold the weight of the oxtails for the braising method.
  5. Pour the beef stock and Dr Pepper over the oxtails in the foil pan. Cover tightly with heavy-duty foil. Place back on the smoker at a lower temperature of 300–325°F for 3 hours.
  6. Use the juices in the pan to glaze the beef oxtails or lightly stir in the juices. Serve oxtails whole.
  7. Randy Duncan Tip:Do not overcook the beef oxtails where they fall off the bone. It’s important that they stay intact for serving. Beef oxtails should have an almost tender pot roast texture that’s sweet and savory and easy to pull or bite off the bone.

FAQ

Can you put oxtails on the grill?

Oxtails aren’t just for stews or oxtail soup anymore; you can barbecue them until they are fork tender and serve them whole or shred them for sandwiches, tacos, or nachos. Barbecued oxtails are a great juicy, beefy dinner alternative.

How long should oxtail be cooked?

Oxtails should be covered and cooked for 2 1/2 to 3 hours until tender. Fill with enough water to cover the oxtails and place over high heat.

Do I have to brown my oxtails before cooking?

No, you don’t have to brown the oxtails first; I just put them straight in the slow cooker pan and they turn out perfectly cooked, deliciously tender, and flavorful.

What should I marinate my oxtails in?

No, you don’t have to brown the oxtails first; I just put them straight in the slow cooker pan and they turn out perfectly cooked, deliciously tender, and flavorful.

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