Smoked jerk oxtails is a fusion between BBQ and Jamaican cuisine. The delicate smoke from your wood and charcoal, paired with the bold Jamaican flavors are something to behold. Try this recipe, starting with the dry jerk seasoning mix below.

Ingredients

Dry Jamaican Jerk Rub

• 5 tbsp kosher salt

• 3 tbsp granulated garlic

• 3 tbsp granulated onion

• 2 tbsp red pepper flakes

• 2 tsp ground allspice

• 2 tsp ground ginger

• 1 tsp coriander

• 1 tsp ground thyme

• ½ tbsp dried thyme

• ½ tbsp ground cinnamon

• 1 tbsp chili powder

• 1 tbsp crushed whole allspice

• 1 tbsp whole allspice

• ½ tsp nutmeg
  Ox Tails

• 5 tbsp kosher salt

• 3 tbsp granulated garlic

• 3 tbsp granulated onion

• 2 tbsp red pepper flakes

• 2 tsp ground allspice

• 2 tsp ground ginger

• 1 tsp coriander

• 1 tsp ground thyme

• ½ tbsp dried thyme

• ½ tbsp ground cinnamon

• 1 tbsp chili powder

• 1 tbsp crushed whole allspice

• 1 tbsp whole allspice

• ½ tsp nutmeg
  

Directions

1. Season oxtails overnight with wet jerk marinade and a liberal amount of dry jerk seasoning.

2. Smoke oxtails at 225‐250° for about 3-4 hrs.

3. Add 4 cups of beef stock or broth to a Dutch oven on the stove top. Bring to a boil. Add smoked oxtails to the liquid and let cook on medium high heat for 30 minutes.

4. After which, add onion, garlic, thyme, carrot and potato. Cook on medium for another 15 mins.

5. Add butter beans and peppers. Cook on medium heat until the potatoes and meat are fork tender.

6. Serve over a bed of white rice or mashed potatoes.