Directions

Rub beef with dry spices. Let it sit while prepping the grill.

Assemble grill with charcoal flanking a foil tin in the center to catch juices. Add a crushed garlic, spring if thyme and about a cup of chicken stock in the tin. Set roast directly over the foil, fatty side up. Closer grill. Turn periodically to cook sides evenly. Grill for about 40 minutes for rare to med rare. Finish directly over heat to char the outside. Remove from grill and wrap in foil. Let it rest for about an hour before cutting.

Make gravy out of the delicious grill juices. When removing the roast from the foil, pour the body juice into the gravy to thicken and darken gravy.