For the braising sauce, heat Olive Oil (1 tablespoon) in a large pan over medium heat. Add Onion (1/2 cup), Celery (1/2 cup), and Carrot (1/2 cup) and sauté for 2-3 minutes.
Add Garlic (4 clove), Kosher Salt (1 teaspoon), andFreshly Ground Black Pepper (1 teaspoon) and continue to cook for 1-2 minutes.
Stir in Worcestershire Sauce (1/4 cup), Balsamic Vinegar (1/4 cup), Tomato Paste (1 tablespoon), and Red Wine (1 cup). Reduce for 3 minutes.
Add Beef Broth (3 cup) and Better Than Bouillon Beef Base (1 tablespoon). Stir and continue to reduce for 10 minutes. Set aside.
Prepare Smoker for indirect cooking at 275 degrees F (140 degrees C). Add a small chunk of pecan wood to hot coals for smoke flavor.
Trim excess fat from outer edges of Oxtail (4 pound) and season all sides with Killer Hogs Hot BBQ Rub (1/4 cup).
Place oxtails on cooking rack and smoke for 2 hours, or until outside develops a dark mahogany color.
Remove oxtails from smoker and arrange in a large cast iron pot. Pour braising sauce around meat and cover with aluminum foil.
Place the iron pot on the smoker and continue to cook at 275 degrees F (140 degrees C) for 2 1/2 hours, or until oxtails are fork tender.
Cook Long Grain White Rice (1 cup) according to package directions.
Remove iron pot from smoker and carefully transfer each oxtail to a large platter. Strain the braising liquid and skim fat from top.
Spoon rice onto serving platter, arrange oxtails over rice, and ladle sauce over each piece.
Garnish with Scallion (1 pinch) and serve. Enjoy!