Smoked Oxtail Sliders
Smoked Oxtail Sliders
Ingredients
For the Oxtails
- 3 pounds oxtails, cleaned
- 1/2 teaspoon black pepper
- 1/2 cup apple juice
- 1/2 cup water
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, crushed
- 4 cups beef stock, or as needed to fill pan halfway
For the Dry Rub
- 1 tablespoon smoked paprika
- 3 tablespoons chili powder
- 6 tablespoons brown sugar
- 2 tablespoons turbinado sugar
- 2 tablespoons kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cayenne pepper
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon Jamaican jerk seasoning
- 1/4 teaspoon tomato powder
For Serving
- 8 slider buns
- 2 cups coleslaw, prepared, or your favorite recipe
Instructions
- 1
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.
⏱️ 5 min
- 2
Season the cleaned oxtails generously with black pepper, then apply the prepared dry rub, ensuring all sides are coated.
⏱️ 5 min
- 3
Let the seasoned oxtails sit at room temperature for at least 1 hour to absorb the seasoning. This is part of the passive time.
⏱️ 60 min
- 4
Preheat your smoker to 250°F. Once preheated, place the oxtails directly on the grates and smoke for 2 hours.
⏱️ 120 min•🌡️ 250
- 5
While the oxtails are smoking, prepare the spritz by mixing the apple juice and water in a spray bottle.
⏱️ 2 min
- 6
After 2 hours, spritz the oxtails thoroughly with the apple juice and water mixture. Continue to smoke for another 1 hour.
⏱️ 60 min•🌡️ 250
- 7
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.
⏱️ 5 min
- 8
Pour beef stock into the pan until it fills halfway, ensuring the oxtails are partially submerged.
⏱️ 3 min
- 9
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.
⏱️ 120 min•🌡️ 250
- 10
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.
⏱️ 30 min
- 11
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.
⏱️ 5 min
- 12
Shred the oxtail meat from the bones using two forks. Discard any excess fat or gristle.
⏱️ 10 min
- 13
Add the shredded oxtail meat to the strained jus, allowing it to soak up the rich flavors.
⏱️ 5 min
- 14
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.
⏱️ 5 min
- 15
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.
⏱️ 5 min
- 16
Serve the Smoked Oxtail Sliders immediately, with extra jus on the side for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Smoked Oxtail Sliders
For the Oxtails
- 3 pounds oxtails, cleaned
- 1/2 teaspoon black pepper
- 1/2 cup apple juice
- 1/2 cup water
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, crushed
- 4 cups beef stock, or as needed to fill pan halfway
For the Dry Rub
- 1 tablespoon smoked paprika
- 3 tablespoons chili powder
- 6 tablespoons brown sugar
- 2 tablespoons turbinado sugar
- 2 tablespoons kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cayenne pepper
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon Jamaican jerk seasoning
- 1/4 teaspoon tomato powder
For Serving
- 8 slider buns
- 2 cups coleslaw, prepared, or your favorite recipe
Instructions
- 1
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.
⏱️ 5 min - 2
Season the cleaned oxtails generously with black pepper, then apply the prepared dry rub, ensuring all sides are coated.
⏱️ 5 min - 3
Let the seasoned oxtails sit at room temperature for at least 1 hour to absorb the seasoning. This is part of the passive time.
⏱️ 60 min - 4
Preheat your smoker to 250°F. Once preheated, place the oxtails directly on the grates and smoke for 2 hours.
⏱️ 120 min•🌡️ 250 - 5
While the oxtails are smoking, prepare the spritz by mixing the apple juice and water in a spray bottle.
⏱️ 2 min - 6
After 2 hours, spritz the oxtails thoroughly with the apple juice and water mixture. Continue to smoke for another 1 hour.
⏱️ 60 min•🌡️ 250 - 7
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.
⏱️ 5 min - 8
Pour beef stock into the pan until it fills halfway, ensuring the oxtails are partially submerged.
⏱️ 3 min - 9
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.
⏱️ 120 min•🌡️ 250 - 10
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.
⏱️ 30 min - 11
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.
⏱️ 5 min - 12
Shred the oxtail meat from the bones using two forks. Discard any excess fat or gristle.
⏱️ 10 min - 13
Add the shredded oxtail meat to the strained jus, allowing it to soak up the rich flavors.
⏱️ 5 min - 14
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.
⏱️ 5 min - 15
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.
⏱️ 5 min - 16
Serve the Smoked Oxtail Sliders immediately, with extra jus on the side for dipping.