Beef jerky seasoned with our Sweet Rib Rub and Worchestershire are a match made in umami heaven. While we love this seasoning on beef jerky, any number of our other seasonings would work just as well.
Beef Jerky with Sweet Rib Rub
Beef Jerky with Sweet Rib Rub
Fiona Kennedy
makes 10-12 oz.
30 minutes
3-6 hours
snack
Ingredients
- 1 flank steak (about 1.5-2 lb.), excess fat removed
- 1/2 cup Worchestershire sauce
- 1/2 cup Sweet Rib Rub (7062)
- 2 Tbs. soy sauce
Directions
- Place flank steak on a sheet pan and place in the freezer for about an hour to firm up. You want it partially frozen to make it easier to slice as thinly as possible. Remove steak from the freezer and slice steak into 1/8-in. thick slices. Here, if you slice the steak with the grain, you will end up with a chewier jerky (which we prefer). If you would like a more tender beef jerky, slice the steak against the grain.
- Whisk Worchestershire, Sweet Rib Rub and soy sauce in a large mixing bowl. Add steak slices and mix gently with your hands to make sure that the meat is evenly coated. Cover bowl with plastic wrap and refrigerate at least 3 hours and up to 12.
- Heat oven to 175F. Remove meat from fridge and pour off excess liquid. Blot meat dry with paper towels. Lay wire cooling racks on sheet pans and lay meat out in a single layer on the racks. Place sheet pans in oven and bake for 3 to 6 hours or until dry and leathery, but not brittle. Let cool to room temperature and then store in the fridge.