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Heat 2 tbsp oil in Dutch oven. Mix salt and pepper with flour. Dredge ox tails in flour to coat, shake to remove excess. Brown both sides of ox tails in oil, about 4 minutes per side. Add 1 bottle barbeque sauce to cover ox tails. Add just enough water to cover the tails if the sauce doesn't cover them. Put the Dutch oven in the oven at 325 degrees. Bake 3 1/2 - 4 hours, or until meat is visibly falling off the bone. Remove tails from liguid. Allow time for them to cool enough to handle. Remove meat from bones. Discard fat and bones. Split buns, brush with olive oil. Heat griddle or skillet. Lay buns, cut side down, on hot skillet or griddle until lightly toasted. Top buns with meat and cheese.
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