Smoked Oxtails

Smoked Oxtails

4-5lbs Beef Oxtails (6-8 pieces)
¼ cup Killer Hogs Hot Rub
1 cup Long Grain Rice
3 cups Beef Broth
1 cup Red Wine
Check below.

  • Step number one. Prepare Smoker for indirect cooking at 275 degrees. Add a small chunk of pecan wood to hot coals for smoke flavor.
  • After that, Trim excess fat from outer edges of oxtails and season all sides with Killer Hogs Hot Rub (or your favorite bbq seasoning)
  • Step three, Place oxtails on cooking rack and smoke for 2 hours or until outside develops a dark mahogany color.
  • Complete Recipes:

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