Smoked Oxtails Recipe

Smoked Oxtails Recipe

Don’t let the name scare you; Smoked Oxtails are some serious Soul Food that’s guaranteed to excite your taste buds! In the south we braise oxtails for hours in a rich broth and serve them with hearty sides like rice, mashed taters, or even collard greens. The Oxtail is a cut of beef taken from the tail of a cow. It has plenty of heavily marbled meat surrounding the bone; and when it’s cooked Low and Slow, it reminds me of an extra-rich tasting short rib or pot roast. You want need a lot of special ingredients for this recipe; just grab some Oxtail and a few veggies from the supermarket and let’s get to smokin’! SmokedOxtails Remove any excess fat from the outside of each piece of oxtail and season with a good dose of your favorite BBQ seasoning. I’m using my Killer Hogs Hot Rub for a little extra kick and it gives the bark a nice color. Smoked Oxtails Go ahead and fire up your smoker and bring the temp to 275⁰. For this Smoked Oxtails cook I have my Gateway Drum rolling right along with a little Pecan Wood and lump charcoal. You can use any pit for this cook just hold the temp steady. Smoked Oxtails Place the Oxtail pieces on the cooking grate and smoke them for about 2 hours. You’ll want to flip them half way through to get color on both sides. Smoked Oxtails While the smoke is rolling go ahead and put together the braising liquid. I start with fresh carrots, celery, onion, and garlic sautéed for just a few minutes. Then add the liquids: Worcestershire, Balsamic Vinegar, Red Wine, and a heaping tablespoon of tomato paste. Reduce this mixture to concentrate the flavors and then add 3 cups of beef broth and a tablespoon of beef bouillon base. Let the liquid simmer for about 10 minutes and remove from heat. Once the oxtail pieces develop a dark color on the smoker, remove them from the heat and place in a large cast iron pot (dutch oven). Pour the braising liquid in with them and cover with foil. Place the pot on the smoker and let it roll until the Smoked Oxtails are practically falling apart. I use a fork to check their progress and when the meat easily separates, it’s done. Smoked Oxtails Remove the dutch oven from the smoker and carefully transfer each piece of oxtail to a platter. Cover loosely with aluminum foil and pour the braising liquid through a strainer. Give it a few minutes to settle and spoon any fat off the top. To serve this Smoked Oxtails dish I go family style. Cook a cup or two of long grain rice according to the package directions and spread it out on a big platter. Arrange the pieces of Oxtail over the rice and ladle the strained braising liquid over the top for a sauce. Garnish it with a little green onion slices or fresh parsley and you’re ready to serve. This is a hearty dish that will stick to your ribs and put a smile on your face; I hope you give it a try! Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Smoked Oxtails Recipe


Braising Sauce

  • 3 cups Beef Broth
  • 1 cup Red Wine
  • ¼ cup Worcestershire Sauce
  • ¼ cup Balsamic Vinegar
  • 1 Tablespoon Better Than Bouillon Beef Base
  • 1 Tablespoon Tomato Paste
  • 1 Tablespoon Olive Oil
  • 1/2 cup Diced Onion
  • 1/2 cup Diced Carrot
  • 1/2 cup Diced Celery
  • 45 cloves Garlic minced
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Ground Black Pepper
  • Directions:
  • Heat olive oil in a large pan over medium heat. Add onion, celery, & carrots and sauté for 2-3 minutes. Add garlic and continue to cook for 1-2 minutes. Stir in Worcestershire, Balsamic Vinegar, Tomato Paste, and Red Wine. Reduce for 3 minutes and add Beef Broth and Beef Base, stir and continue to reduce for 10 minutes.


  1. Prepare Smoker for indirect cooking at 275 degrees. Add a small chunk of pecan wood to hot coals for smoke flavor.
  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.
  4. Prepare braising sauce per recipe below.
  5. Remove oxtails from smoker and arrange in a large cast iron pot. Pour braising liquid around meat and cover with aluminum foil.
  6. Place the iron pot on the smoker and continue to cook at 275 for 2 ½ hours or until oxtails are fork tender.
  7. Cook rice according to package directions.
  8. Remove iron pot from smoker and carefully transfer each oxtail to a large platter. Strain the braising liquid and skim fat from top.
  9. Spoon rice onto serving platter, arrange oxtails over rice, and ladle sauce over each piece.
  10. Garnish with green onion (or parsley) and serve.
Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here

Have a Question About This Recipe?

Connect with us in our HowToBBQRight Facebook group for recipe help, to share your pictures, giveaways, and more!

12 responses to “Smoked Oxtails Recipe”

  1. Jim Hyldahl says:


    You are my go-to guy on anything cooked outdoors! I use your products exclusively and really appreciate all of your videos; I learn sometime every time I watch.

    Would love to host you in San Diego should you ever come this way.

    Warm regards,


  2. Craig Wheaton says:

    Awesome bro

  3. Brad Fuller says:

    another good one to try. I almost bought some today as my son said they were excellent. I do the same with with ribs in a dry garlic sauce.

    mighty fine tail meat?? hahahaha

  4. Greg says:

    Great job, you got me slobbering for some of those oxtails!!!!!

  5. Richard Henderson says:

    Words can’t describe how wonderful a dish this is Malcom, just awesome and pretty easy!

  6. Matt Lobdell says:

    I agree with Richard Henderson, I made this yesterday, 9/8/19, possibly the best thing I have ever cooked! Your video explains it so perfectly, keep up the good work!


  7. Mike Whaley says:

    Just spent 4 days at Stockton State Park campground on beautiful Stockton Lake, MO in the Ozarks with our BBQ group cooking killer Que.
    After I finally found ox tails (Sam’s website says they have them, it LIES) I picked up a bunch. Never tried them before.
    Cooked per your recipe on my Rat Drum (sorta like a Rat Rod but smokes more) , they were just some fine grub! The group loved them, none had ever had them either.
    I’m sayin’ git yerself some flyswatter and try this!!!!
    Thanks Malcom.

  8. Richie D says:

    This Oxtail recipe is amazing. First tried it a few years ago. Since then, chicken, Butts, ribs. Any meat serves this recipe justice!

    Malcolm, you’re a BBQ genius!

  9. Fadi says:


    This is one of the best recipes I have ever done! I made this for my family and some friends last night and everyone was impressed! You’re always my first go to guy for cooking outdoors, great work!

  10. John says:

    I loved the this recipe, the oxtails were falling off the bones with so much flavor, I did use my own rub though but followed the recipe to the teeth on everything else. I will be using this recipe again in the future for sure.

  11. Stuart Roy says:


    I started binge watching your videos like it was season 2 of Breaking Bad. I’m addicted!

    This recipe is spectacular. The reduction sauces is downright sinful.

    I served oxtails at a dinner party last night and people thought I had gone to culinary school.

    The only thing I did differently was to thicken the reduction sauce a little with arrowroot. I also served with your smoked potatoes instead of over rice.

    Truly amazing Thank you for the tips, tricks, and step-by-step recipes.

  12. Richard McDowell says:

    This is the second time I made your ox tail recipe. You seem to indicate that the vegetables are gotten rid of after they are strained off. Not here, they are saved and used as a topping on crackers.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.