0409 646 075

INFO@CAIRNSBBQCOMPANY.COM.AU

0409 646 075

INFO@CAIRNSBBQCOMPANY.COM.AU

1A/84 Aumuller St, Portsmith

N

Locally Owned, Locally Operated

Reverse Sear Rump Cap

© Cairns BBQ Company
Cooked low and slow, then finished hot and fast!
Course BBQ
Cuisine Beef

Equipment

  • BBQ
  • Meat Thermometer
  • Aluminium Foil

Ingredients
  

  • Rump cap
  • BBQ Dry Rub

Instructions
 

  • Set your pit to approximately 230f / 110c.
  • Rub with your favourite BBQ rub approximately 30 minutes prior to cooking.
  • Place meat on an indirect heat and cook until it hits an internal temperature of 128f / 53c.
  • Remove from the pit and place on a plate. Cover with foil and let it rest for 5-7 minutes.
  • While the meat rests, crank up your BBQ to a maximum temperature ready to sear.
  • Cut your rump cap into thick slices and sear for 30-45 seconds on each side over maximum heat to add some colour and cook to your liking.

Notes

We use Grill Grates and sear at a grill temperature of 660f / 350c.
Keyword Reverse Sear Rump Cap