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Steak Dry Rub Beef Jerky

This easy to make steak dry rub jerky utilizes an already made seasoning rub saving you loads of time! Every so often I like making a very easy and simple beef jerky, and this is one of those recipes!

An easy quick beef jerky recipe that utilizes Grill Mates Dry Steak Rub | Jerkyholic.com

I was at work on the rig in Oklahoma when I started getting a craving for some beef jerky. I wasn’t planning on making any this time at work, but I leave a dehydrator on the rig just in case a craving like this pops up. 

Rump Roast

I went to a small grocery store called Homeland just outside Oklahoma City which didn’t have much of a selection on meat. I picked up the only roast they had, a rump roast that had way to much fat. This cut has a lot of marbling, which is not good for making jerky! I was craving jerky though, so it had to do…

Steak Dry Rub Sliced with Ingredients

Here is the roast sliced. You can see all the marbling in the slices. This is not good for jerky because fat goes rancid fast, which will shorten the life of your jerky. I was sharing this batch with the rig crew, so I wasn’t too worried about a long shelf life.

Steak Dry Rub SeasonedSteak Dry Rub Seasoned 2

You can see the McCormick Grill Mates Steak Rub that I used when making this jerky. I put 1/4 cup of seasoning in a bowl and dredged the slices of beef coating each on both sides. There is no need to ‘marinate’ these like you do with a traditional wet marinade. 

Steak Dry Rub on Two Trays

I dried these jerky strips in my Nesco Snackmaster Pro Dehyrator for 6hrs at 160°F. Because this meat was very fatty, I had to blot dry the jerky every hour with a paper towel to soak up any liquid fat. 

Steak Dry Rub Finished 2

The jerky turned out pretty good. It would have been better if I used an Beef Eye of Round, but even with the fatty cut the taste was still very pleasing. Don’t be shy when dredging the pieces in the spices. The spice wasn’t over powering, so don’t worry about over seasoning the jerky.

The guys on the rig enjoyed this jerky. If you are looking for a quick jerky without much prep or marinating time, this is the recipe for you!

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods or click on the pictures below.

How to make Beef Jerky in the OvenLearn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comLearn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.com

5.0 from 2 reviews
Steak Rub Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Meat
Dry Rub
Instructions
  1. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine ¼ cup of dry rub in a shallow bowl.
  3. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew or with the grain for more of a chew.
  4. Coat both sides of each piece of sliced beef with the dry rub mixture and set aside.
  5. Dry with your favorite jerky making method. I used my dehydrator and dried for 6 hours at 160 degrees.
  6. The jerky is finished when it bends and cracks, but does not break in half.

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods

15 comments

  1. Leroy Terry says:

    Hi Will,

    Been making jerky for years. Started with a gas grill and a smoker box set on the burner. I now have a Masterbuilt smoker. I have been trying to duplicate Jack Lind’s Teriyaki flavor jerky and have pretty well succeded. I do want to comment on the length of time most recipes say to dry the jerky. I have found that using the Masterbuilt with temp set around 170 deg. it only takes about 2 – 2 1/2 hours for it to be perfect. I have dried for 4 hours like some recipes say and it is very tough. I usually use eye of round cut across grain about 1/4 ” thick. Your thoughts on this?

    Here is my recipe:
    2-3 Pounds Eye of Round Roast sliced across grain about in 1/8 to1/4- inch thick slices. Can use brisket, top round, bottom round roast, or London broil. Brisket can be tough. Trim off as much fat as possible.

    1 cup- Brown sugar
    1/8 Tsp – Curing Salt
    1 Tsp Onion powder (not onion salt)
    1 Tsp Garlic powder (not garlic salt)
    1 Tsp Cayenne pepper
    1 Tsp Paprika
    1 cup Teriyaki Marinade
    1/4 cup Soy Sauce
    1/4 cup Worchester Sauce
    1/3 cup Water

    Stir above ingredients into a large bowl until brown suger is dissolved. Add meat and refrigerate for about 24 hrs.

    Preheat smoker to 165-170 °
    Spread meat on rack and pat with paper towel to remove excess marinate. Place meat strips on wooden skewers and hang on top rack. No water in pan.
    Use smoke for not more than two times and check for desired dryness after 2 hours. I like to use Apple wood as it gives a milder smoke flavor.
    If thinner pieces are done remove and leave thicker pieces another 1/2 hour or so.
    Test often. Jerky should bend and crack but not break when cool. Don’t dry too long as it will get tough.
    Remove and let air cool on rack then place in Zip bags. Will keep a couple weeks or so in fridge. About one week out of fridge. Will keep longer if shrink wrapped.
    More or less Cayenne pepper can be added to above ingredients to taste.

    This is very close to Jack Lind’s recipe.

    Enjoy,

    Leroy Terry

  2. Nick says:

    Hey Will, thank you for everything on your site! I’m in the process of making my first batch of jerky and think I cut it too thick. Whats the longest you’ve had to dehydrate yours? I’m using the snack master by Nesco. I’m going on nine hours at this point.

    Nick

    • Will
      Will says:

      How thick did you cut the jerky? It shouldn’t be thicker than 1/4″. I have not had to dehydrate for 9 hours before with the Nesco. The longest I have dried jerky in the Nesco is probably around 7 hours. That doesn’t mean that your jerky is over dried, but it is definitely taking a long time though! Make sure you are taking the jerky out of the dehydrator and letting it cool for 5 minutes before you test if it is done.

    • Will
      Will says:

      It really depends on a number of factors. All drying times on the site are what it took me to dry it to finished. Your drying time might be totally different. I always start checking if it is finished after about 4 hours.

  3. Gavin says:

    Thanks Will. First timer here. Great recipes and solid, clear advice. I’m happy I stumbled upon your site. Now I feel a lot more confident going in.

    Thanks again and cheers from CA.

  4. Tom says:

    Hi Will,

    Tom from the UK here – thanks for this recipe – my wife loved it!

    Do you know if it’s possible to somehow cure the beef as well? Either marinate with curing ingredients pre-rub, or add curing salt (or just nitrites) to the rub?

    Thanks,

    Tom

    • Will
      Will says:

      If you wanted to add curing salt, I would include it with the dry rub and add a tablespoon or two of water. This will kind of make a paste and allow the curing salt to dissolve. With the Prague Powder #1 you do not need to let it sit before drying either, it will cure the meat just fine when dried right away. Thanks for checking out the site Tom! Glad your wife loved the jerky!!!

      • Tom says:

        Oh awesome! That’s a great idea 🙂

        Yeah I couldn’t believe how well the rub worked. Lovely stuff.

        Out of interest – have you ever tried selling your jerky?
        And what’s the likely shelf life with the prague #1?

  5. Warren says:

    Hi Will, I am happy that I found your site, will be tying my 1st ever batch soon. Brand new to making jerkey. I will be using a Dyna-Glo offset smoker . My question is when do I add the meat, will be using (brine, maranade)
    , right at first while there is still fire on the coals or after the coals have had a chance to ash over, coals and wood chips will have to added to fire box as
    needed, do not have a chimney . Hope this does not sound stupid, trying to get it right.

  6. Rickoshea says:

    Hello, I am using a dry rub for the first time. Do you recommend using a cure? Does the salt in the rub act as a cure? Do you recommend dry rub or wet marinade for the best flavor jerky? Sometimes, the flavor of the jerky is not very strong, even after marinading overnight. Thank you

    • Will
      Will says:

      I recommend using a cure anytime you want to store the jerky for more than 4-5 days and if you want that extra precaution against bacteria. If you don’t use a cure, make sure to pre-heat the meat to 160F before drying it to kill any bacteria. I prefer wet marinades better because I feel like the marinade penetrates the meat making the whole jerky strip very flavorful. Dry rubs are still good, but the flavor is only on the outside. If your jerky doesn’t have enough flavor even marinading over night, you need to add some more spices!

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