Fall-Off-the-Bone Smoked Oxtails

If you’ve never had smoked oxtails, you’re in for a serious treat. These tender, juicy, smoky bites are packed with bold flavor and slow-cooked until they practically melt in your mouth. Whether you’re new to oxtails or a seasoned pro, this is the kind of cook that earns you bragging rights in the backyard BBQ game.

Today, we’re using AB’s B Rub for that deep, savory flavor and finishing it off with a hit of AB’s BBQ Rub to give it that perfect sweet and smoky crust. Throw in a little rosemary-infused oil and a good ol’ fashioned charcoal kettle setup, and you’ve got yourself a dish that’s rich, satisfying, and full of soul.

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Why You’ll Love This Smoked Oxtail Recipe

This recipe isn’t just about flavor—it’s about that slow-smoked tenderness. We start with a good seasoning base, hit it with clean smoke from hickory or oak, and finish by braising the oxtails until they’re pull-apart soft. That’s where the magic happens. Plus, this recipe is versatile: serve the meat in tacos, quesadillas, or right on top of creamy grits.

The best part? It only looks complicated. Once the prep is done, the smoker does most of the work for you.

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Ingredients You’ll Need

Let’s talk about what you need to make this flavor-packed BBQ masterpiece:

• 10 beef oxtails, trimmed of excess fat
• 2–3 tbsp AB’s B Rub
• 2–3 tbsp AB’s BBQ Rub
• 2 tbsp rosemary-infused olive oil (or regular EVOO)
• ½ cup apple cider vinegar
• ½ cup beef broth
• 1 tbsp Worcestershire sauce
• 2–3 cups beef broth (for braising)
• Wood chunks for smoking (hickory or oak recommended)
• Charcoal briquettes
• Water (for a drip pan to keep moisture inside your grill)

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Step-by-Step Guide to Smoked Oxtails

Step 1: Prep the Oxtails

Start by trimming any large chunks of fat off your oxtails. Don’t go overboard though—some fat will render during the cook and add flavor.

• Drizzle on your rosemary-infused olive oil and rub it in good.
• Generously coat with AB’s B Rub. Don’t be shy—this is where that depth of flavor comes in.
• Then hit it with AB’s BBQ Rub for that sweet and smoky kick.

Let them sit while you fire up your grill.

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Step 2: Set Up Your Smoker or Kettle Grill

We’re going low and slow for that deep smoke flavor.

• Use a charcoal chimney to get your briquettes red-hot.
• Pour them on one side of the grill to create indirect heat.
• Add wood chunks (not chips) on top of the hot coals—oak or hickory are great for oxtails.
• Place a foil pan filled with water on the other side to maintain moisture.

Get that temperature dialed in around 250°F (121°C).

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Step 3: Smoke the Oxtails

Place the seasoned oxtails directly on the grates, over the indirect heat side of your grill.

• Larger pieces should go closer to the heat source; smaller ones a bit farther away.
• Close the lid and smoke for one hour without opening it.

You want that smoke to wrap those oxtails like a warm hug.

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Step 4: Spritz and Continue Smoking

Time to lock in moisture and build more flavor.

• Mix your spritz: ½ cup apple cider vinegar + ½ cup beef broth + 1 tbsp Worcestershire.
• After the first hour, give those oxtails a good spritz.
• Check internal temp—it should be climbing into the 160°F–170°F range.
• Keep smoking for another 30–45 minutes, spritzing every 20 minutes to keep the meat juicy.

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Step 5: Braise for Tenderness

Once you’ve built that smoky crust, it’s time to tenderize.

• Place oxtails in a deep foil pan or a cast iron skillet.
• Pour in beef broth until it comes halfway up the oxtails.
• Cover tightly with foil and return to the grill—or finish in a 350°F oven.
• Braise for 60 to 90 minutes, until the meat is soft and fork-tender.

You’re looking for that point where the bone practically falls out on its own.

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Step 6: Rest and Serve

Take them off the heat and let them rest 10 minutes.

Now you can shred the meat and serve it however you want—on a plate, in a taco, folded into quesadillas, or even tossed into mac and cheese.

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Pro Tips for Perfect Smoked Oxtails

• Use a thermometer to track internal temps—aim for 200°F for that melt-in-your-mouth texture.
• Don’t skip the braise. Smoking builds flavor, but braising brings the tenderness.
• Wood chunks > wood chips—chunks burn longer and give a cleaner, more consistent smoke.
• Rosemary oil adds an herby kick, but regular olive oil will still get the job done.
• Let the meat rest before shredding—it keeps the juices where they belong.

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Serving Suggestions

You can get real creative with smoked oxtails. Here are some of my favorite ways to serve them:

• Inside quesadillas with melty cheese
• Loaded into baked potatoes
• Shredded for tacos with pico and crema
• Served over creamy grits or mashed potatoes
• Tossed into mac and cheese
• As a hearty topping on smoked nachos
• Over dirty rice or garlic butter rice
• Rolled into egg rolls
• Stuffed in empanadas
• With a side of cornbread and greens

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Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stovetop with a splash of broth to keep it moist.
• Freeze pulled meat for up to 2 months for easy meal prep.

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Make-Ahead Tips

• Season the oxtails the night before and refrigerate overnight.
• You can smoke and braise a day ahead, then reheat in the oven or on the stove.
• Shredded oxtail freezes great—perfect for future tacos, pastas, or sliders.