Oxtail BBQ Cook Time
135°C (275°F)
5–6 hours • Internal: 96°C (205°F)
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Fall-off-the-bone | 96°C (205°F) | 5–6 hrs | Meat slides off the bone. Rich, gelatinous texture. |
How to BBQ Oxtail
1
Remove membrane from oxtail pieces if present.
2
Season with a bold rub — salt, pepper, garlic powder, onion powder, paprika.
3
Set up BBQ for indirect heat at 135°C (275°F).
4
Smoke for 3 hours unwrapped, spritzing with apple cider vinegar every hour.
5
Wrap in foil with beef stock, butter, and a splash of Worcestershire sauce.
6
Continue cooking for 2–3 more hours until 96°C (205°F) and probe-tender.
7
Rest 15 minutes in the foil before serving.
Pro Tips
- Oxtail is incredibly rich — the collagen renders into natural gelatin.
- Buy oxtail cut into sections (5–7cm pieces) for even cooking.
- The braising liquid from the foil wrap makes an incredible sauce.
- Pairs brilliantly with creamy polenta or mashed potato.
Resting Time
Rest for 15 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
External Resources
- Heat Beads Tips — Australia's leading BBQ briquette brand — grilling hints and tips
- Weber Australia Blog — Weber's Australian grilling guides, recipes, and BBQ techniques
- Taste.com.au BBQ — Australia's largest recipe site — BBQ and grilling recipe collection
- Meat & Livestock Australia — Official Australian meat cooking guides and temperature charts
Frequently Asked Questions
How long to BBQ oxtail?
5–6 hours at 135°C (275°F) until internal temperature reaches 96°C (205°F).
What temperature should oxtail be cooked to?
Oxtail should reach an internal temperature of 96°C (205°F) for safe eating.
How long should oxtail rest after BBQ?
Rest oxtail for 15 minutes after removing from the grill.