🔥 Smoked Chile Rojo Oxtails with Pinto Beans & Spanish Rice

Low & slow. Big flavor. Juicy with a Kick.

At Hook’s Rubs & Spices, we don’t rush flavor—we earn it. These Smoked Chile Rojo Oxtails are a straight-up labor of love: post oak smoke, bold Texas seasoning, and a rich chile rojo braise that takes humble cuts and turns them into something special. This is the kind of meal that brings folks together and leaves the table quiet… because everyone’s too busy eating.  

🥩 Ingredients (Serves 4–6)

For the Oxtails

• 2-3 lbs Oxtails
• Hook’s Rub Mad Cow (to taste)
• Hook’s Rub H-Town A.P. (to taste)

For the Braise

• 4-6 organic sweet peppers, sliced
• 1 Large organic Vidalia onion, sliced
• 6 cloves organic garlic, minced
• 16 oz organic beef bone broth
• 16 oz Young Guns Hatch Valley Chile Red Sauce (or rojo sauce of your choice)

For the Spanish Rice

• 1½ cups long-grain white rice
• 2 tbsp oil or beef tallow
• ¼ cup onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 2½ cups chicken or beef broth
• 1 tsp Hook’s Rub H-Town A.P.
• Optional: pinch of cumin or chili powder

Wood & Cooker

• Post oak chunks
• Charcoal
• Ugly Drum Smoker (UDS)

For Serving

• Steamed white rice or Mexican Rice
• Pinto beans
• Warm tortillas

🔥 The Cook

1️⃣ Season It Right

Pat the oxtails dry. Coat generously with Mad Cow for that beef-forward punch, then layer in H-Town A.P. for balance. Don’t be shy—this cut can handle it.

Pro tip: Let them sweat at room temp for 20–30 minutes while the smoker comes up to temp.

2️⃣ Smoke That Flavor In

Fire up your smoker to 325°F using post oak chunks.
Place oxtails directly on the grate and smoke for 2 hours, or until they hit 165°F internal.

This is where the foundation gets laid—smoke, seasoning, and bark.

3️⃣ Build the Chile Rojo Braise

Transfer the oxtails to a deep aluminum pan. Add:

• Sliced sweet peppers
• Vidalia onions
• Minced garlic

Pour in the beef bone broth, then smother everything in Chile Rojo sauce until well covered.

Cover tightly with foil.

4️⃣ Back to the Smoke

Return the covered pan to the smoker.
Cook for another 2 hours at 325°F, until the meat is fall-off-the-bone tender and swimming in rich, smoky chile rojo goodness.

🍚 Spanish Rice (Flavor That Pulls Its Weight)

1. Heat oil or tallow in a pot over medium heat.
2. Add rice and toast, stirring, until lightly golden and nutty.
3. Stir in onion and garlic; cook until fragrant.
4. Mix in tomato paste and H-Town A.P., letting it bloom in the heat.
5. Add broth, stir once, bring to a simmer.
6. Cover, lower heat, and cook 18–20 minutes until tender.
7. Fluff and hold warm.

This rice isn’t just a side—it’s built to catch sauce.

🍽️ How to Serve

Plate up Spanish rice, spoon those smoky chile rojo oxtails right on top, add pinto beans, and finish with warm tortillas for scooping.

This is comfort food with Tex-Mex soul—smoky, savory, and meant to be shared.

🪵 Final Word from the Pit

This is why we do what we do. Simple, clean, allergy friendly ingredients. Honest smoke. Seasonings that show up and do their job.

If you cook this recipe, tag @hooksrub on Instagram or TikTok and show us how you brought it to life. Also subscribe to our YouTube Page for more tasty content.

From our pit to your plate—keep cookin’ with purpose. 🔥

Head over to our RECIPE BLOG for other delicious recipes!