Elevate your BBQ game with these mouthwatering smoked oxtails, seasoned to perfection with Boudreaux's Fire and Smoke and Low and Slow Simmer rubs. Smoked low and slow, then basted with a spicy cherry Dr. Pepper glaze, these oxtails are the perfect combination of sweet, spicy, and smoky. Ideal for impressing your guests or treating yourself to a gourmet BBQ experience.

Ingredients

• Oxtails
• 1 jar cherry preserves
• 1 tsp habanero puree
• 1 can Dr. Pepper Cherry

BBQ Rub

• 1 5.5 oz Boudreaux's Fire and Smoke seasoning
• 1/4 cup Boudreaux's Low and Slow Simmer seasoning
• 1/4 cup brown sugar
• 1 tbsp coarse black pepper
• 2 tbsp ground mustard
• 1 tsp coriander

Directions

1. Prepare Rub: Mix together all ingredients for the rub.
2. Preheat Smoker: Preheat the smoker to 325°F with a smoke box or tube.
3. Prep Oxtails: Clean and trim oxtails to your desired preference.
4. Season Oxtails: Coat oxtails liberally with the BBQ seasoning.
5. Smoke Oxtails: Smoke the oxtails for 2-3 hours until a nice bark sets in.
6. Prepare for Glaze: Pull the oxtails and place them in an aluminum pan.
7. Increase Heat: Turn the smoker up to 375°F.
8. Make Glaze: Mix together the habanero puree, cherry preserves, and 1 oz of Dr. Pepper Cherry.
9. Add Glaze: Pour the glaze mix over the oxtails and add the remaining Dr. Pepper Cherry to the pan.
10. Final Smoke: Cover and smoke for another 2-3 hours until the desired tenderness is reached.

Enjoy these deliciously smoky and sweet cherry Dr. Pepper oxtails, perfect for any BBQ feast!