My story is one you’ve probably heard before. Young Jewish woman is pre-med in college, ends up in law school after a chemistry accident. 
BBQ Beef (Meat)
serves 6
You can easily double this recipe for a crowd.
4 long strips top rib (flanken), about 3 ½ - 4 pounds total
1 tablespoon brown sugar
1 tablespoon cumin
1 teaspoon turmeric
1 teaspoon thyme
1 teaspoon cinnamon
½ teaspoon pepper
½ teaspoon salt
½ teaspoon ground fennel
2 teaspoons olive oil
½ cup barbeque sauce, any flavor you like
1/3 cup hot water
Preheat oven to 375ºF. Rinse meat and dry very well. Mix all dry spices in a bowl and rub all over all sides of the meat. Refrigerate for at least 8 hours or overnight.
You can make this two ways. To make on a grill, heat the grill to medium high heat and rub a little olive oil on the meat. Sear each side until it releases on its own and remove to a pan. To make on the stove, heat the olive oil in a large saucepan over medium high heat and brown well on all sides. Remove to a baking pan.
Combine the barbeque sauce and water in a bowl and pour over the meat. Bake 2 ½ hours covered. To serve, cut into 3 inch pieces.