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Smoked Oxtail: Fall-Off-Bone Tender Perfection

Smoked Oxtail
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This Smoked Oxtail recipe delivers fall-off-the-bone tenderness with bold smoky flavor and rich spices. Smoked low and slow, the oxtail becomes luxuriously juicy and deeply satisfying—a soulful BBQ dish perfect for weekend feasts, family dinners, or entertaining. Whether cooked on a pellet grill or electric smoker, this recipe guarantees unforgettable flavor in every bite.

Ingredients

Scale
  • 3 to 4 lbs oxtail pieces, trimmed
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon brown sugar (optional, for sweetness)
  • 1/2 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon apple cider vinegar

Instructions

  1. Rub oxtail pieces with olive oil and coat generously with spice mix. Marinate overnight if desired.
  2. Set smoker to 250°F (120°C) using hickory, oak, or cherry wood.
  3. Place oxtails on smoker grates or a rack over a pan. Smoke uncovered for 3 hours.
  4. Transfer oxtails to a foil pan, add basting sauce, cover tightly, and return to smoker. Cook 2–3 hours more until fork-tender (internal temp ~200°F).
  5. Let rest 15 minutes before serving.

Notes

  • Choose meaty oxtail cuts with less exposed bone for best results.
  • Trim excess fat but keep some for moisture and flavor.
  • Wrapping oxtails in foil with liquid ensures tenderness.
  • Cook low and slow—patience is key for collagen breakdown.
  • Try regional twists: Caribbean with Scotch bonnet, Tex-Mex with lime and cilantro, or glazed with BBQ sauce in the last 30 minutes.

Nutrition

Find it online: https://quizsavor.com/smoked-oxtail-recipe/

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