JesseEatzSucculent oxtails seasoned with a custom savory rub, smoked over hickory until they reach melt-in-your-mouth perfection.
In a small bowl, combine the salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Mix thoroughly.
Pat the oxtails dry with paper towels. Generously coat every side of the meat with the rub, pressing it in so it sticks. Let the meat sit at room temperature while you prep the smoker.
Preheat your smoker to 250°F (120°C) using hickory or oak wood for a deep, robust flavor profile.
Place the oxtails directly on the smoker grates. Close the lid and smoke for 3 hours, or until a beautiful dark crust (bark) has formed.
Place the smoked oxtails into a heavy-duty foil pan. Add the quartered onions, beef broth, and apple cider vinegar. Cover the pan tightly with foil.
Return the pan to the smoker. Continue cooking at 250°F for another 3 to 4 hours, or until the meat is probe-tender and pulling away from the bone.
Remove from the smoker and let the oxtails rest in the liquid, still covered, for at least 20 minutes before serving. This allows the juices to redistribute.
Patience is the main ingredient here. We're going low and slow to break down that tough connective tissue into pure silk. Make sure you don't rush the rest period; it's what keeps them juicy.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.