Smoked Oxtails
This smoked oxtail recipe delivers deep, smoky flavor and fall-off-the-bone tenderness with a simple two-rub seasoning method and charcoal grill technique. Ideal for tacos, baked potatoes, burritos, or just enjoying straight off the bone.
Servings: 4
Ingredients
- 10 oxtails similar in size for even cooking
- Olive oil preferably rosemary-infused
- AB’s B Rub
- AB’s BBQ Rub
- Charcoal briquettes
- Wood chunks or chips for smoke flavor
- Water for moisture pan
- 1/2 cup beef broth for braising step
- Apple cider vinegar for spritz
- Worcestershire sauce for spritz
Instructions
- Trim any excess fat as desired. Coat all sides of the oxtails with rosemary-infused olive oil. Season generously with AB’s B Rub, followed by AB’s BBQ Rub.
- Light your charcoal in a chimney starter. Once ashed over, pour it into one side of the grill for two-zone cooking. Add wood chunks or chips for smoke flavor.
- Place a foil pan with water on the cool side of the grill to maintain moisture during the cook.
- Place the oxtails on the grill, larger ones closer to the heat. Cover and maintain a temperature around 250°F. Smoke for 1 hour without opening the lid.
- After an hour, check internal temps. Aim for at least 160°F. Continue smoking another 30–45 minutes if needed.
- Mix beef broth, a splash of apple cider vinegar, and Worcestershire sauce in a spray bottle. Use it to spritz the oxtails for added moisture and flavor.
- Transfer oxtails to a deep foil pan. Add enough beef broth to cover about halfway up the oxtails. Cover tightly with foil and return to the grill.
- Raise the grill temp to around 350°F. Cook for another hour or until oxtails are fall-off-the-bone tender (a probe should slide in with no resistance).
- Shred or serve whole. Use for tacos, quesadillas, burritos, or over baked potatoes.