BBQ Smoked Oxtails

Remove oxtail from packaging and pat dry to remove excess moisture to achieve the best results.

Allow oxtail to come to room temperature (never longer than 2 hours) before grilling to ensure even cooking and flavor.

A cherry cola with bold licorice, citrusy and/or vanilla notes works great in this recipe.

Slightly trim the heavier fat with a sharp knife and discard.

Combine your dry ingredients to make your dry rub blend.

Place your trimmed beef oxtails into a large container, adding Worcestershire sauce and mixing well with the rub blend.

Avoid grilling immediately after applying seasoning, and let it sit for awhile to allow oxtails to absorb the flavor.

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

Let your beef oxtails smoke for 1–2 hours, turning carefully every 30–40 minutes to ensure proper cooking on all sides.

When the beef oxtails become crispy, colorful and cooked through, pull them off of your grill and place them evenly in a doubled up large foil pan. This will hold the weight of the oxtails for the braising method.

Pour the beef stock and soda over the oxtails in the foil pan. Cover tightly with heavy-duty foil. Place back on your grill at a lower temperature of 300–325°F and smoke for 3 hours.

After 3 hours, remove your oxtails from the grill and use the juices in the pan to glaze the beef oxtails or lightly stir in the juices.

Serve your oxtails whole.

Rice & peas

Fried plantains

Coconut rice

Collard greens

Mashed potatoes

Let leftover cooked oxtail cool completely, then store it in the fridge (wrapped tightly in foil or a container, whole or shredded) for 3-4 days, or freeze it (double wrapped tightly with plastic wrap then a bag/container and labeled with the date) for up to 3 months.

For more information on food storage, consult the links below:

Cold Food Storage Chart

4 Steps to Food Safety

Foodsafety.gov

Reheat it low and slow (oven or stovetop) with a splash of broth or water to avoid drying. Aim for an internal temperature of 165°F. You can reheat it wrapped in foil in the oven at 250°F for 20-30 minutes, or simmer it in a pan with a lid on the stovetop for 10-15 minutes. Just remember to let it rest for a few minutes before digging in for the best flavor and texture.