@nnovansyah_:

R.stnovansyah__

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Friday 24 April 2026 15:51:33 GMT

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mentariimut :

2026-10-15 09:29:44

2

rapaaa :

dia rela menjeleki temannya sendiri di belakang. hanya ingin di puji orang lain🙌🏻

2026-10-31 12:49:15

0

𝒎𝒂𝒏𝒅𝒓𝒂𝒌𝒛𝒛𝒛 🫩🕊️ :

@🇦🇱 @Rama No Weak @🅰️ mainnya kurang rapi yaa🤣

2026-10-19 04:41:47

5

priskisaskiaa :

@S u k m a🫧

2026-09-12 17:00:25

3

cutkemalaindah__ :

@7%

2026-09-26 12:56:40

1

cedix :

@Evan pght

2026-06-16 02:14:33

2

່ :

@hdyaa

2026-09-06 14:54:45

1

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beli tiktok je murah senang padu. #modofo #tilammurah #modofomattress #mattressinabox #tilamspring

beli tiktok je murah senang padu. #modofo #tilammurah #modofomattress #mattressinabox #tilamspring

مشروبات الطاقة بتديك نشاط مؤقت لكن هل ممكن تكون خطر على قلبك وفيات مفاجئة بين الشباب وسكتات قلبية تثير القلق وتفتح باب التساؤلات حول مخاطر الإفراط في تناول مشروبات الطاقة آلان مصطفى يثير الجدل في القاهرة اليوم بحديثه عن مشروبات الطاقة وعلاقتها المحتملة بالمشكلات القلبية خاصة مع الاستهلاك المفرط هل مشروبات الطاقة تستحق المخاطرة بالصحة من أجل ساعات من النشاط تابعوا التفاصيل في برنامج القاهرة اليوم وشاركونا آراءكم #آلان_مصطفى #مشروبات_الطاقة #السكتات_القلبية#قنوات_ألفا @alen_aschar

مشروبات الطاقة بتديك نشاط مؤقت لكن هل ممكن تكون خطر على قلبك وفيات مفاجئة بين الشباب وسكتات قلبية تثير القلق وتفتح باب التساؤلات حول مخاطر الإفراط في تناول مشروبات الطاقة آلان مصطفى يثير الجدل في القاهرة اليوم بحديثه عن مشروبات الطاقة وعلاقتها المحتملة بالمشكلات القلبية خاصة مع الاستهلاك المفرط هل مشروبات الطاقة تستحق المخاطرة بالصحة من أجل ساعات من النشاط تابعوا التفاصيل في برنامج القاهرة اليوم وشاركونا آراءكم #آلان_مصطفى #مشروبات_الطاقة #السكتات_القلبية#قنوات_ألفا @alen_aschar

iTs nOt a StAnCe CaR #a90 #supra #fyp #cars #b58

iTs nOt a StAnCe CaR #a90 #supra #fyp #cars #b58

🔴 ULTIM'ORA - A bordo di un C130 dell’Aeronautica militare sono appena arrivate a Ciampino le salme dei quattro militari morti giovedì scorso nel tragico schianto di un elicottero Chinook in Bosnia, durante una missione nell'ambito dell'operazione Eufor Althea. Le bare sono avvolte nel tricolore. L’aereo con a bordo i corpi dei sergenti Simone Ruggia e Claudio Marchesi e degli appartenenti al Corpo Militare della Croce Rossa, il tenente Franco Adriano Zecchillo e la sergente Laura Procacci, è atterrato sulla pista del 31o Stormo alle 12.13. Ad attendere i militari caduti il presidente della Repubblica Sergio Mattarella, che ha accarezzato le bare una ad una in un commosso omaggio alle vittime. 👉 L'articolo sul Corriere

🔴 ULTIM'ORA - A bordo di un C130 dell’Aeronautica militare sono appena arrivate a Ciampino le salme dei quattro militari morti giovedì scorso nel tragico schianto di un elicottero Chinook in Bosnia, durante una missione nell'ambito dell'operazione Eufor Althea. Le bare sono avvolte nel tricolore. L’aereo con a bordo i corpi dei sergenti Simone Ruggia e Claudio Marchesi e degli appartenenti al Corpo Militare della Croce Rossa, il tenente Franco Adriano Zecchillo e la sergente Laura Procacci, è atterrato sulla pista del 31o Stormo alle 12.13. Ad attendere i militari caduti il presidente della Repubblica Sergio Mattarella, che ha accarezzato le bare una ad una in un commosso omaggio alle vittime. 👉 L'articolo sul Corriere

Slow-Smoked Texas BBQ Beef Plate Ribs Ingredients Beef Plate Ribs – 4 large ribs (approximately 5–6 lbs) Yellow Mustard – 3 tbsp Olive Oil – 1 tbsp Kosher Salt – 2 tbsp Coarse Black Pepper – 3 tbsp Smoked Paprika – 1 tbsp Garlic Powder – 1 tbsp Onion Powder – 1 tbsp Brown Sugar – 1 tbsp Chili Powder – 1 tsp Ground Cumin – 1 tsp Worcestershire Sauce – 2 tbsp Beef Broth – 1 cup Apple Cider Vinegar – 1/4 cup Unsalted Butter – 3 tbsp BBQ Sauce – 1/3 cup Fresh Rosemary – 2 sprigs Recipe Remove the beef plate ribs from the refrigerator and allow them to sit for 30 minutes. Trim away loose pieces of fat and remove any tough silver skin from the bone side. Pat the ribs dry using paper towels. Spread yellow mustard and olive oil evenly over the entire surface to create a sticky base for the seasoning. In a mixing bowl, combine kosher salt, coarse black pepper, smoked paprika, garlic powder, onion powder, brown sugar, chili powder, and cumin. Generously apply the seasoning mixture to every side of the ribs, pressing it into the meat so the flavors penetrate evenly. Preheat your smoker to 250°F (121°C). Add hickory or oak wood chunks to create a deep, authentic smoky flavor. Place the ribs bone-side down on the smoker grates. Smoke for approximately 4–5 hours until the outside develops a dark, crusty bark. Combine beef broth, apple cider vinegar, and Worcestershire sauce in a spray bottle. Lightly spritz the ribs every hour after the first 2 hours to prevent the surface from drying out. Once the ribs reach approximately 165–175°F (74–79°C), check that the bark is firmly established and dark brown. Remove the ribs from the smoker and place them on heavy-duty butcher paper or aluminum foil. Add butter and fresh rosemary around the meat. Pour a little of the remaining beef broth mixture around the ribs and wrap them tightly to lock in moisture and flavor. Return the wrapped ribs to the smoker and continue cooking until the internal temperature reaches approximately 200–205°F (93–96°C) and a probe slides easily into the meat. Remove the ribs and allow them to rest, still wrapped, for 45–60 minutes. This helps redistribute the juices and keeps the meat tender. Carefully unwrap the ribs and collect the rich cooking juices. Mix the juices with BBQ sauce to prepare a flavorful finishing glaze. Place the ribs on a large wooden cutting board and slice between the bones using a sharp knife. Brush the exposed meat generously with the warm glaze. Serve the ribs while hot with baked potatoes, creamy coleslaw, grilled corn, or your favorite BBQ sides. Follow for more delicious smoked BBQ recipes and incredible meat feasts!

Slow-Smoked Texas BBQ Beef Plate Ribs Ingredients Beef Plate Ribs – 4 large ribs (approximately 5–6 lbs) Yellow Mustard – 3 tbsp Olive Oil – 1 tbsp Kosher Salt – 2 tbsp Coarse Black Pepper – 3 tbsp Smoked Paprika – 1 tbsp Garlic Powder – 1 tbsp Onion Powder – 1 tbsp Brown Sugar – 1 tbsp Chili Powder – 1 tsp Ground Cumin – 1 tsp Worcestershire Sauce – 2 tbsp Beef Broth – 1 cup Apple Cider Vinegar – 1/4 cup Unsalted Butter – 3 tbsp BBQ Sauce – 1/3 cup Fresh Rosemary – 2 sprigs Recipe Remove the beef plate ribs from the refrigerator and allow them to sit for 30 minutes. Trim away loose pieces of fat and remove any tough silver skin from the bone side. Pat the ribs dry using paper towels. Spread yellow mustard and olive oil evenly over the entire surface to create a sticky base for the seasoning. In a mixing bowl, combine kosher salt, coarse black pepper, smoked paprika, garlic powder, onion powder, brown sugar, chili powder, and cumin. Generously apply the seasoning mixture to every side of the ribs, pressing it into the meat so the flavors penetrate evenly. Preheat your smoker to 250°F (121°C). Add hickory or oak wood chunks to create a deep, authentic smoky flavor. Place the ribs bone-side down on the smoker grates. Smoke for approximately 4–5 hours until the outside develops a dark, crusty bark. Combine beef broth, apple cider vinegar, and Worcestershire sauce in a spray bottle. Lightly spritz the ribs every hour after the first 2 hours to prevent the surface from drying out. Once the ribs reach approximately 165–175°F (74–79°C), check that the bark is firmly established and dark brown. Remove the ribs from the smoker and place them on heavy-duty butcher paper or aluminum foil. Add butter and fresh rosemary around the meat. Pour a little of the remaining beef broth mixture around the ribs and wrap them tightly to lock in moisture and flavor. Return the wrapped ribs to the smoker and continue cooking until the internal temperature reaches approximately 200–205°F (93–96°C) and a probe slides easily into the meat. Remove the ribs and allow them to rest, still wrapped, for 45–60 minutes. This helps redistribute the juices and keeps the meat tender. Carefully unwrap the ribs and collect the rich cooking juices. Mix the juices with BBQ sauce to prepare a flavorful finishing glaze. Place the ribs on a large wooden cutting board and slice between the bones using a sharp knife. Brush the exposed meat generously with the warm glaze. Serve the ribs while hot with baked potatoes, creamy coleslaw, grilled corn, or your favorite BBQ sides. Follow for more delicious smoked BBQ recipes and incredible meat feasts!

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