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Smoked Ox Tails

HurricaneEddie1
HurricaneEddie1 Posts: 92
in EggHead Forum
Rabo encendido (spicy ox tails) is one of my favorite Cuban dishes and ate it a ton growing up.  It was also my late-grandfather’s favorite dish.  I always order it in restaurants but have never attempted to cook it.  I decided to make Malcom Reed’s recipe and go all BBQ for it.  I used his Killer Hog’s HOT BBQ rub and smoked with pecan at 275 for two hours.  Then braised in cast iron dutch oven for another theee hours.  This came out pretty good.  This has been my favorite non-steak cook i have made on the BGE.

thanks for looking.







Cooking on a LBGE and MM down in Miami, FL.
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Comments

  • lkapigian
    lkapigian Posts: 11,160
    Nice !
    Visalia, Ca @lkapigian
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  • thetrim
    thetrim Posts: 11,377
    Looks like you treated it right.  Nice job! For some reason, I thought oxen were extinct.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • bluebird66
    bluebird66 Posts: 2,791
    Very nice!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • HurricaneEddie1
    HurricaneEddie1 Posts: 92
    thetrim said:
    Looks like you treated it right.  Nice job! For some reason, I thought oxen were extinct.
    Ox tails are actually from cows.  Used to be from ox, but the name has been kept the same.
    Cooking on a LBGE and MM down in Miami, FL.
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  • Theophan
    Theophan Posts: 2,654
    I'm not sure I've ever had oxtails. They looked really good!

    Are they as hard to eat as it looks?  (Is there a lot of picking bits of meat out of bone, or is it easier than it seems?)

    I imagine the ones you had when you were young weren't smoked.  I bet that added a lot.  Do you have a preference, now that you've had them both ways?

    Great job -- looks wonderful!
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  • thetrim
    thetrim Posts: 11,377
    Just picturing all the oxen walking around with no tails makes me kinda sad....
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    That looks awesome. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • DoubleEgger
    DoubleEgger Posts: 18,144
    Very nice. I’ve been wanting to give oxtail a whirl. I’m leaning towards SV to break down the collagen.
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  • BobDanger
    BobDanger Posts: 323
    thetrim said:
    Just picturing all the oxen walking around with no tails makes me kinda sad....

    kinda like Doberman’s....

    Eastern Shore Virginia 

    Medium & Mini Max
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  • HurricaneEddie1
    HurricaneEddie1 Posts: 92
    Theophan said:
    I'm not sure I've ever had oxtails. They looked really good!

    Are they as hard to eat as it looks?  (Is there a lot of picking bits of meat out of bone, or is it easier than it seems?)

    I imagine the ones you had when you were young weren't smoked.  I bet that added a lot.  Do you have a preference, now that you've had them both ways?

    Great job -- looks wonderful!
    The traditional Cuban style is to cook them in a pressure cooker.  I personally enjoyed the smoked ones more.  Not very difficult to eat, the meat fell right off the bones.  What was left can easily be sucked off.
    Cooking on a LBGE and MM down in Miami, FL.
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  • Theophan
    Theophan Posts: 2,654
    HurricaneEddie1 said:
    ... Not very difficult to eat, the meat fell right off the bones.  What was left can easily be sucked off.
    Sounds good, thanks!  I've had a few dishes (goat curry, for example), where many chunks of the stew still had small, sharp pieces of bone in them, and I wasn't used to that, and found it sort of a pain, tasty as the stew was.  You make the oxtails sound easier.  Thanks again!

    There's a grocery store that is fairly close that has a ton of Latin/Hispanic stuff, and I always love going there.  Lots of it I don't know what those things are, how to cook them or how to eat them, but it's just fascinating to me.  I'm sure I've seen oxtails there.  Might try it one of these days.
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