@vicky_belich: Acá tranquila y feliz #vacaciones #humor #fyp

Vicky Belich

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Region: DO

Tuesday 14 April 2026 12:35:09 GMT

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Comments

KingRama :

Riu?

2026-05-03 18:17:39

0

Alejandro Z. :

mostra al auspiciante.

2026-05-22 21:36:58

3

David Mario Zaragoza :

y sin el Maxi, te parece justo???

2026-06-14 21:12:59

0

Leo Zarate :

Pero sin mi 🥲🥲🥲

2026-06-10 10:33:48

0

Joaquin :

que Todo incluido es??

2026-06-09 17:58:04

0

cristiancarp TNT 🧨🧨🧨 :

esa es la vida !! viaje y viaje cool😎

2026-06-01 13:49:48

0

🗡🔥 🦄🧉Licha🧉 🔥🗡 :

esa sonrisa alegra el día a cualquiera 🥰

2026-05-20 01:17:01

0

Nico :

2026-05-18 15:09:29

0

El famoso Leo 😎 :

Shulada 🤩🤩🤩🤩🤩🤩

2026-04-30 02:38:20

0

el chiqui 😎 :

unas ganas de que me convides un alfajor 🥰

2026-05-14 10:38:27

0

Caimánmezquino#1 :

2026-05-28 02:40:51

0

Sebastian Tito Asteazaran :

la pregunta ellas tiene novio o es sola obtiene novia?

2026-06-13 21:54:45

0

crhgroup :

Y maxi acabándose todos los alfajores 😁😁💚💚

2026-05-17 02:26:47

0

Onesimo lugo :

jajajajjaajas llevate la mia

2026-04-14 12:55:06

0

papa :

quién banca eso y a cambio de qué?

2026-06-20 19:45:45

0

axel :

❤️❤️

2026-05-13 13:31:06

1

@raul_camejo :

🌹🌹🌹🌹👌

2026-05-23 18:58:26

0

Joaquin :

🥰❤️❤️

2026-06-09 17:57:41

0

Samu lopez :

😍

2026-05-07 23:57:00

0

Eduardo :

🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥

2026-05-06 11:03:40

0

Ediver Molfino :

😂😂😂😂😂

2026-05-08 05:14:34

0

Francis89 :

😍😍🤗

2026-06-16 04:13:06

0

To see more videos from user @vicky_belich, please go to the Tikwm homepage.

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Recipe Name Slow-Smoked Sticky BBQ Beef Plate Ribs Ingredients 1. Beef plate ribs – 1 rack, approximately 5–7 lb 2. Coarse kosher salt – 2 tbsp 3. Coarsely ground black pepper – 3 tbsp 4. Smoked paprika – 1 tbsp 5. Garlic powder – 1 tbsp 6. Onion powder – 2 tsp 7. Brown sugar – 2 tbsp 8. Yellow mustard – 2 tbsp 9. Beef broth – 1 cup 10. Apple cider vinegar – 1/2 cup 11. Worcestershire sauce – 2 tbsp 12. Beef tallow or melted unsalted butter – 2 tbsp 13. Barbecue sauce – 1 1/2 cups 14. Honey – 1/4 cup 15. Soy sauce – 1 tbsp 16. Fresh garlic – 3 cloves, minced 17. Unsalted butter – 1 tbsp 18. Fresh parsley – 2 tbsp, chopped 19. Dill pickle slices – 1/2 cup, for serving 20. Corn on the cob – 2 ears, for serving Recipe 1. Prepare the beef plate ribs by trimming away loose fat and silver skin while leaving a thin protective layer of fat on top. Remove the membrane from the bone side if necessary, then pat the meat dry with paper towels. 2. In a bowl, combine the kosher salt, coarse black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Stir well to create a bold, smoky seasoning blend with a balanced savory and slightly sweet flavor. 3. Spread the yellow mustard over the entire surface of the ribs in a thin layer. This helps the dry rub adhere to the meat and contributes to a flavorful exterior as the ribs smoke. 4. Apply the seasoning mixture generously to the top, bottom, and sides of the ribs. Press it gently into the surface, making sure the meat is evenly coated without rubbing away the mustard. 5. Preheat a smoker to 250°F (120°C), using oak or hickory wood for a traditional smoky flavor. Allow the temperature to stabilize before adding the ribs so they cook evenly throughout the smoking process. 6. Place the ribs bone-side down on the smoker grates, positioning the thickest section where the heat is most consistent. Close the lid and smoke for approximately 4–6 hours, depending on the rack's size and the smoker's performance. 7. Mix the beef broth, apple cider vinegar, and Worcestershire sauce in a small bowl. After the first 2–3 hours, lightly spritz the ribs every 45–60 minutes if the surface begins to look dry, taking care not to wash away the developing bark. 8. Continue smoking until the exterior develops a dark mahogany crust and the seasoning forms a firm bark. The cooking time will vary, so focus on the appearance and tenderness of the meat rather than relying only on the clock. 9. Once the bark has developed, remove the ribs from the smoker and place them on a large sheet of unwaxed butcher paper or heavy-duty foil. Drizzle the beef tallow or melted butter over the meat to help retain moisture. 10. Wrap the ribs tightly and return them to the smoker at 250°F (120°C). Continue cooking for approximately 2–4 hours, checking periodically until the meat becomes tender and the connective tissue has broken down. 11. Check the thickest part of the meat with a temperature probe. Beef plate ribs often become tender around 200–205°F (93–96°C), but the probe should slide into the meat with very little resistance before the ribs are ready. 12. While the ribs finish cooking, prepare the sticky BBQ glaze. Melt the tablespoon of butter in a saucepan over medium-low heat, add the minced garlic, and cook for 30–45 seconds until fragrant. 13. Stir the barbecue sauce, honey, and soy sauce into the garlic butter. Simmer gently for 5–7 minutes until thick and glossy. Unwrap the tender ribs carefully, brush the glaze over the meat, and return them to the smoker uncovered for 15–20 minutes to set the sauce. 14. Remove the ribs from the smoker and let them rest for at least 20–30 minutes before slicing. Cut between the bones with a sharp knife, keeping each portion thick enough to showcase the juicy interior and smoky crust. 15. Arrange the ribs on a serving platter, brush with a little additional clean glaze if desired, and sprinkle with chopped parsley. Serve with dill pickle slices, corn on the cob, coleslaw, or potato salad for a satisfying barbecue fea

Recipe Name Slow-Smoked Sticky BBQ Beef Plate Ribs Ingredients 1. Beef plate ribs – 1 rack, approximately 5–7 lb 2. Coarse kosher salt – 2 tbsp 3. Coarsely ground black pepper – 3 tbsp 4. Smoked paprika – 1 tbsp 5. Garlic powder – 1 tbsp 6. Onion powder – 2 tsp 7. Brown sugar – 2 tbsp 8. Yellow mustard – 2 tbsp 9. Beef broth – 1 cup 10. Apple cider vinegar – 1/2 cup 11. Worcestershire sauce – 2 tbsp 12. Beef tallow or melted unsalted butter – 2 tbsp 13. Barbecue sauce – 1 1/2 cups 14. Honey – 1/4 cup 15. Soy sauce – 1 tbsp 16. Fresh garlic – 3 cloves, minced 17. Unsalted butter – 1 tbsp 18. Fresh parsley – 2 tbsp, chopped 19. Dill pickle slices – 1/2 cup, for serving 20. Corn on the cob – 2 ears, for serving Recipe 1. Prepare the beef plate ribs by trimming away loose fat and silver skin while leaving a thin protective layer of fat on top. Remove the membrane from the bone side if necessary, then pat the meat dry with paper towels. 2. In a bowl, combine the kosher salt, coarse black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Stir well to create a bold, smoky seasoning blend with a balanced savory and slightly sweet flavor. 3. Spread the yellow mustard over the entire surface of the ribs in a thin layer. This helps the dry rub adhere to the meat and contributes to a flavorful exterior as the ribs smoke. 4. Apply the seasoning mixture generously to the top, bottom, and sides of the ribs. Press it gently into the surface, making sure the meat is evenly coated without rubbing away the mustard. 5. Preheat a smoker to 250°F (120°C), using oak or hickory wood for a traditional smoky flavor. Allow the temperature to stabilize before adding the ribs so they cook evenly throughout the smoking process. 6. Place the ribs bone-side down on the smoker grates, positioning the thickest section where the heat is most consistent. Close the lid and smoke for approximately 4–6 hours, depending on the rack's size and the smoker's performance. 7. Mix the beef broth, apple cider vinegar, and Worcestershire sauce in a small bowl. After the first 2–3 hours, lightly spritz the ribs every 45–60 minutes if the surface begins to look dry, taking care not to wash away the developing bark. 8. Continue smoking until the exterior develops a dark mahogany crust and the seasoning forms a firm bark. The cooking time will vary, so focus on the appearance and tenderness of the meat rather than relying only on the clock. 9. Once the bark has developed, remove the ribs from the smoker and place them on a large sheet of unwaxed butcher paper or heavy-duty foil. Drizzle the beef tallow or melted butter over the meat to help retain moisture. 10. Wrap the ribs tightly and return them to the smoker at 250°F (120°C). Continue cooking for approximately 2–4 hours, checking periodically until the meat becomes tender and the connective tissue has broken down. 11. Check the thickest part of the meat with a temperature probe. Beef plate ribs often become tender around 200–205°F (93–96°C), but the probe should slide into the meat with very little resistance before the ribs are ready. 12. While the ribs finish cooking, prepare the sticky BBQ glaze. Melt the tablespoon of butter in a saucepan over medium-low heat, add the minced garlic, and cook for 30–45 seconds until fragrant. 13. Stir the barbecue sauce, honey, and soy sauce into the garlic butter. Simmer gently for 5–7 minutes until thick and glossy. Unwrap the tender ribs carefully, brush the glaze over the meat, and return them to the smoker uncovered for 15–20 minutes to set the sauce. 14. Remove the ribs from the smoker and let them rest for at least 20–30 minutes before slicing. Cut between the bones with a sharp knife, keeping each portion thick enough to showcase the juicy interior and smoky crust. 15. Arrange the ribs on a serving platter, brush with a little additional clean glaze if desired, and sprinkle with chopped parsley. Serve with dill pickle slices, corn on the cob, coleslaw, or potato salad for a satisfying barbecue fea

Lagu ini menggambarkan keputusasaan dan ketidakberdayaan seseorang dalam menghadapi sistem yang tidak adil. Seseorang tersebut juga merasa bahwa pekerjaannya hanya akan membuatnya mati perlahan. songBy Radiohead - No Surprises (OK Computer) source : YouTube 𝖀𝖘𝖊 🎧 𝖋𝖔𝖗 𝖇𝖊𝖙𝖙𝖊𝖗 𝖊𝖝𝖕𝖊𝖗𝖎𝖊𝖓𝖈𝖊 #radiohead #nosurprises #edit #music #musicvideo #lirik #lyrics

Lagu ini menggambarkan keputusasaan dan ketidakberdayaan seseorang dalam menghadapi sistem yang tidak adil. Seseorang tersebut juga merasa bahwa pekerjaannya hanya akan membuatnya mati perlahan. songBy Radiohead - No Surprises (OK Computer) source : YouTube 𝖀𝖘𝖊 🎧 𝖋𝖔𝖗 𝖇𝖊𝖙𝖙𝖊𝖗 𝖊𝖝𝖕𝖊𝖗𝖎𝖊𝖓𝖈𝖊 #radiohead #nosurprises #edit #music #musicvideo #lirik #lyrics

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