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smoked oxtails with jerk sauce on a plate

Smoked Jerk Oxtails

Boney, fatty pieces of beef oxtails marinated in a jerk sauce and slow smoked on the grill for tender, fiery goodness!
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Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Course: Appetizer
Cuisine: Caribbean, Soul Food
Servings: 2 people
Calories: 2257kcal
Author: Marwin Brown

Ingredients

  • 4  lbs oxtails
  • ¼  cup  Jerk Marinade Store-bought Walkerswood is a good alternative
  • ¼  cup  apple juice
  • 2  tbsp  apple cider vinegar

Instructions

Step 1: Marinate oxtail

  • Place the oxtails in a large bowl. Rub jerk marinade all over the meat. Cover and refrigerate overnight.

Step 2: Smoke the Oxtail

  • Heat the barbecue to 250F degrees. Smoke over indirect heat for 2 hours. Combine the apple juice and vinegar in a spray bottle. Open the smoker and spray the meat periodically during the last 30 minutes of smoking.

Step 3: Wrap Oxtail

  • Wrap the oxtail tightly with brown butcher paper. Place bake onto the smoker and allow to cook for another 2 hours

Step 4: Let Oxtail Rest

  • Remove wrapped oxtails from the smoker. Place in a cooler and top with several dry towels. Close the cooler and allow to rest for an hour.
    Garnish with green onions. Serve as is or top with jerk bbq sauce.

Video

Nutrition

Calories: 2257kcal | Carbohydrates: 3g | Protein: 280g | Fat: 120g | Saturated Fat: 48g | Cholesterol: 998mg | Sodium: 1762mg | Potassium: 30mg | Sugar: 3g | Calcium: 181mg | Iron: 36mg
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