Crusty Cross Rib Roast
|Cross rib||5 Pound|
|Apple juice||1⁄4 Cup (4 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Strong coffee||1⁄2 Cup (8 tbs)|
|Fennel seeds||1 Tablespoon|
|Onion powder||1⁄2 Teaspoon|
Place meat in a close-fitting bowl.
In another bowl, mix oil, apple juice, coffee, fennel seeds, onion powder, and pepper.
Pour over meat, cover, and refrigerate for 2 hours, turning often.
Barbecue meat by indirect heat
Lift meat from marinade and drain briefly (reserve marinade); then place on grill directly above drip pan.
Cover barbecue and adjust dampers as necessary to maintain an even heat.
Cook, basting occasionally with marinade, until a meat thermometer inserted in thickest part registers 135° to mot for rare
Let meat stand for 10 minutes; then cut across the grain into thin slices.