BBQ Beef Jerky — 21 Recipes Later, They Nailed It
Twenty recipes weren't good enough. So they made a twenty-first. Pap's Pitmasters Barbecue was born over beers and ribs at the legendary Charlie Vergos' Rendezvous in Memphis — where founder Jim Richardson and his buddy Rick Waldon decided the world needed a beef jerky that honored the art of real American BBQ. After 21 iterations (hence the name), they landed on a Memphis-style dry rub jerky with a hint of heat, a touch of smoke, and the kind of natural caramelization that only comes from slow-cooking in actual smokehouses. Not a flavor packet. Not a shortcut. A smokehouse.
Cut thin for a tender, lasting chew, made with 100% premium American beef, and packing 13g of protein at just 90 calories per serving. 97% fat free. Keto-friendly. And proof that the 21st time really is the charm.
Tasting Notes
🔥 Memphis Dry Rub — Sweet, smoky BBQ seasoning with a subtle hint of heat
🥩 Thin-Cut & Tender — Sliced thin for a satisfying chew that lets every flavor unfold
🌫️ Smokehouse Caramelized — Slow-cooked in real smokehouses for that natural, sticky-sweet char
Why This Jerky?
Pap's Jerky is out of Junction City, Kentucky, and they don't mess around. 100% American beef, no fillers, no corn solids, no mechanically separated anything. 97% fat free, 90 calories per serving, and enough protein to make your post-hike snack feel like a legitimate meal. The Pitmasters BBQ is their love letter to American barbecue culture — 21 recipe attempts deep and perfected at a table in Memphis. You can taste the obsession.
