Reverse Seared Tomahawk

1. Apply a thin layer of mustard as a binder then apply the homemade rub to fully coat the Tomahawk.
2. Cook indirect away from the lit charcoal until the meat hits an internal temperature of 55C.
3. Once you have reached the desired temperature remove from the heat and rest for 10 minutes while leaving the lid open to get the lit charcoal red hot.
4. Place back on the BBQ but directly over the charcoal this time and sear for 1 minutes each side to create that signature BBQ Crust.
5. Remove and slice thin before seasoning again with MRS.

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