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Cowboy Crust Beef Jerky

  • Difficulty Easy
  • Time 6 hours

Beef Jerky is one of the best road trip foods out there. Hikes, lake days, beach bonfires, planes, trains, and automobiles – the jerky will always do you right and hit the spot. Chef Ryan Wiebe shows you how to whip up some in a smoker before you hit the road. Featuring our Cowboy Crust Espresso Chile Rub, it packs a good punch of heat with hints of coffee. Make a batch of this to snack on with your family and friends or eat it all yourself, we won’t judge.

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cowboy crust beef jerky pieces on cutting board with spice jar

Cowboy Crust Beef Jerky

  • Author: Chef Ryan Wiebe
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours, 10 minutes
  • Yield: 68 servings 1x




  • 1 flank steak, trimmed of extra fat
  • 1 cup coffee concentrate or espresso
  • 1/4 cup Worcestershire
  • 1/2 soy sauce or tamari (gluten free)
  • 1/4 brown sugar
  • 2 tablespoons Spiceology Cowboy Crust, plus more for sprinkling on during smoking 
  • hot sauce, a few dashes  


  1. Slice beef thinly against the grain.
  2. Mix the rest of the ingredients in a bowl or resealable bag.
  3. Add beef to marinade and put into the fridge overnight.
  4. Heat smoker to Smoke setting (165°F-180°F).
  5. Add beef to the smoker and smoke for 4-5 hours (you want the beef to be still pliable not too crispy).
  6. Add jerky to a bag and rest for 1 hour then put it into the fridge – if it makes it that long!

Used in this Recipe

Cowboy Crust Espresso Chile Rub

$14.95 - $20.99


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