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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!
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


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


  • Place the oxtails in a large bowl. Rub jerk marinade all over the meat. Cover and refrigerate overnight.
  • 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.
  • Continue cooking for 2-3 more hours, until the internal temperature of the meat reaches 180F degrees. Spray liberally with the apple mixture intermittently as necessary to keep oxtails moist. Remove from the smoker and let rest 15 minutes before serving.



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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