Barbecued Oxtails
Oxtails aren’t from some crazy animal. They’re actually just beef. And barbecued oxtails are a great juicy, beefy dinner alternative.
Cook Time5 hours hrs
Marinating Time8 hours hrs
Total Time13 hours hrs
Course: Main Course
Cuisine: American
Servings: 6
- 4 lbs oxtails
- 1/4 cup beer and brat mustard
- 2 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp rosemary
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
- 1/4 cup apple juice
- 2 tbsp apple cider vinegar
Season: Place the oxtails in a large bowl. Rub with mustard. Combine the dry ingredients in a small bowl. Then, rub all over the meat. Cover and refrigerate overnight.
Heat Grill: Heat your smoker to 250F degrees with apple, cherry and/or hickory chips with an indirect heat zone.
Make Spritz: Combine the apple juice and vinegar in a spray bottle.
Smoke: Smoke the oxtails for about 5 hours, spritzing every 30-45 minutes with the apple juice and vinegar. Cook until they are fork tender.
Rest: Remove from the smoker and let rest 15 minutes before serving.
If you can't find the beer and brat mustard, you can use yellow or Dijon mustard.
I recommend marinating these overnight, but if you don't have time, you can let them brine in the fridge for 1-2 hours, and they'll still taste great.
Calories: 777kcal | Carbohydrates: 6g | Protein: 93g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 332mg | Sodium: 1094mg | Potassium: 24mg | Sugar: 5g | Vitamin A: 115IU | Vitamin C: 0.2mg | Calcium: 70mg | Iron: 12.2mg