Oxtail Recipe | Smoked Oxtails

Smoked Oxtails

4-5lbs Beef Oxtails (6-8 pieces)
¼ cup Killer Hogs Hot Rub
1 cup Long Grain Rice
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

  • Prepare Smoker for indirect cooking at 275 degrees. Add a small chunk of pecan wood to hot coals for smoke flavor.
  • Trim excess fat from outer edges of oxtails and season all sides with Killer Hogs Hot Rub (or your favorite bbq seasoning)
  • Place oxtails on cooking rack and smoke for 2 hours or until outside develops a dark mahogany color.
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  • For Full Instruction: http://howtobbqright.com

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