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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
Diet: Gluten Free
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. Serve 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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