Smoked Oxtails are rich, deeply flavorful, and fall-off-the-bone tender when cooked low and slow. This recipe combines a bold dry rub with steady smoke to create beautifully caramelized, juicy oxtails that are perfect for weekend cookouts or special gatherings. The slow smoking process enhances the natural beefiness while delivering a mouthwatering bark on the outside.
Ingredients
4 pounds beef oxtails
2 tablespoons olive oil
1 tablespoon kosher salt
1 tablespoon coarse black pepper
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (optional)
1 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
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