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In a small bowl, combine all ingredients for the dry rub: smoked paprika, chili powder, brown sugar, turbinado sugar, kosher salt, onion powder, garlic powder, ground cumin, ground cayenne pepper, ground black pepper, Jamaican jerk seasoning, and tomato powder. Mix well.

Season the cleaned oxtails generously with black pepper, then apply the prepared dry rub, ensuring all sides are coated.

Let the seasoned oxtails sit at room temperature for at least 1 hour to absorb the seasoning. This is part of the passive time.

Preheat your smoker to 250°F. Once preheated, place the oxtails directly on the grates and smoke for 2 hours.

While the oxtails are smoking, prepare the spritz by mixing the apple juice and water in a spray bottle.

After 2 hours, spritz the oxtails thoroughly with the apple juice and water mixture. Continue to smoke for another 1 hour.

After the additional hour of smoking, carefully transfer the oxtails to a large aluminum pan. Add the chopped yellow onion, chopped green bell pepper, and crushed garlic to the pan.

Pour beef stock into the pan until it fills halfway, ensuring the oxtails are partially submerged.

Return the aluminum pan with the oxtails and liquid to the smoker. Cook for another 1 1/2 to 2 hours, or until the oxtails are fork-tender. The internal temperature should be around 205-210°F.

Once tender, remove the pan from the smoker and let the oxtails rest for at least 30 minutes. This is part of the passive time.

Carefully strain the liquid from the pan into a separate bowl, separating the cooked vegetables. Discard the vegetables if desired, or save them for another use. This strained liquid will be your dipping jus.

Shred the oxtail meat from the bones using two forks. Discard any excess fat or gristle.

Add the shredded oxtail meat to the strained jus, allowing it to soak up the rich flavors.

To assemble the sliders, lightly dip the bottom of each slider bun in the warm oxtail jus. You can also lightly toast the buns if preferred.

Place a spoonful of prepared coleslaw on the bottom bun, then top with a generous portion of the shredded oxtail meat. Cover with the top bun.

Serve the Smoked Oxtail Sliders immediately, with extra jus on the side for dipping.


In a small bowl, combine all ingredients for the dry rub: smoked paprika, chili powder, brown sugar, turbinado sugar, kosher salt, onion powder, garlic powder, ground cumin, ground cayenne pepper, ground black pepper, Jamaican jerk seasoning, and tomato powder. Mix well.

Season the cleaned oxtails generously with black pepper, then apply the prepared dry rub, ensuring all sides are coated.

Let the seasoned oxtails sit at room temperature for at least 1 hour to absorb the seasoning. This is part of the passive time.

Preheat your smoker to 250°F. Once preheated, place the oxtails directly on the grates and smoke for 2 hours.

While the oxtails are smoking, prepare the spritz by mixing the apple juice and water in a spray bottle.

After 2 hours, spritz the oxtails thoroughly with the apple juice and water mixture. Continue to smoke for another 1 hour.

After the additional hour of smoking, carefully transfer the oxtails to a large aluminum pan. Add the chopped yellow onion, chopped green bell pepper, and crushed garlic to the pan.

Pour beef stock into the pan until it fills halfway, ensuring the oxtails are partially submerged.

Return the aluminum pan with the oxtails and liquid to the smoker. Cook for another 1 1/2 to 2 hours, or until the oxtails are fork-tender. The internal temperature should be around 205-210°F.

Once tender, remove the pan from the smoker and let the oxtails rest for at least 30 minutes. This is part of the passive time.

Carefully strain the liquid from the pan into a separate bowl, separating the cooked vegetables. Discard the vegetables if desired, or save them for another use. This strained liquid will be your dipping jus.

Shred the oxtail meat from the bones using two forks. Discard any excess fat or gristle.

Add the shredded oxtail meat to the strained jus, allowing it to soak up the rich flavors.

To assemble the sliders, lightly dip the bottom of each slider bun in the warm oxtail jus. You can also lightly toast the buns if preferred.

Place a spoonful of prepared coleslaw on the bottom bun, then top with a generous portion of the shredded oxtail meat. Cover with the top bun.

Serve the Smoked Oxtail Sliders immediately, with extra jus on the side for dipping.
