Season the oxtails liberally with the steak rub, coating well. Rest at room temp 1 hour, or in the fridge 24 hours.

Heat smoker to 250F. Load oxtails into your pit, and watch temperature. Keep temp at 250F. Smoke 1-2 hours. Oxtails are ready when they are a deep mahogany color. (They will finish cooking in the broth.)

While the oxtails are smoking, combine 5 ½ quarts water, bouillon powder, diced onions, minced garlic, pigs' feet, pork jowl and bay leaves. (The pot should only be half full.) Bring to a boil over high heat, then turn to a gentle simmer. Cover the pot and simmer 1 hour.

When oxtails are finished, take off pit and set aside. Put onions halves, all the chiles, and tomato on a sheet pan. Brus them lightly with canola oil. Place pan in the pit and smoke for 10 minutes then set aside.

Remove pigs' feet and jowl from the pot and discard. Taste the broth for seasoning. Add oxtails, re-cover, and return to a simmer.

In a medium saucepan over medium heat, combine smoked guajillo and ancho chiles with water to cover. Bring to a simmer and cook 10 minutes until softened. Drain, discarding the water.

In a blender, combine all chiles, tomato, onion halves, whole garlic cloves, chopped cilantro, oregano, marjoram, cumin, vinegar, and a little of the broth. Blend, adding more broth if needed to make smooth. Taste, then add to the pot.

Re-cover the pot and simmer, stirring occasionally for about 2 hours, until oxtails are tender and meat comes easily off the bone.

Dip tortillas in broth, fry in oil, top with oxtail meat and toppings.