@wasifullahbabur53:

Wasif Ullah Babar

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Region: PK

Friday 04 September 2026 03:17:55 GMT

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No Watermark .mp4 (9.8MB) No Watermark(HD) .mp4 (8.37MB) Watermark .mp4 (18.08MB) Music .mp3

Comments

Helly Wood :

amazing... car

2026-11-02 14:12:34

0

Электромонтёр :

А где у него руль

2026-11-02 16:45:31

0

الفهداوي :

ماعجبتني

2026-11-02 10:25:55

1

fellous :

quel marque cette nouvelle version

2026-11-02 22:54:08

1

نصراوي للابد :

هذي نمتلكها في الجنه ان شاء الله

2026-11-02 22:47:50

1

﮼بَنت ﮼ابِيها ³¹³🪬. :

اخ يقلبي

2026-11-02 20:34:18

2

✨إيمان✨ :

اللهم صلي على النبي

2026-11-02 21:33:32

2

user4239135939595يوسف سمسوم :

واش فيها متور خويا

2026-11-02 21:27:19

0

довлет :

2026-11-02 16:31:19

1

syndicat2 :

tout ça pour concurrencer Tesla 😂😂

2026-11-02 17:05:47

0

Comandan :

اللهم نسألك رضاك والجنة للهم ارزقنا خير الدنيا والآخرة ورزقنا رزقا حلال طيبا مباركا فيه اللهم نسألك من فضلك وجود جودك وكرمك يا الله يا رب العالمين 💔💔

2026-10-30 11:10:19

3

торнадо :

нет унамады Маган

2026-11-02 10:14:32

1

VanesAlex2015 :

This my car now🥰

2026-11-02 11:03:56

1

Airiko :

Simplesmente incrível!!!

2026-11-02 03:53:38

1

selimane :

مشاء الله العظيم

2026-11-01 19:59:50

1

❤🌹Qurba⚡🔥🔥❤️ :

Please quickly place 2 orders for me. One for me and one for my wife.۔۔۔

2026-09-07 14:48:55

4

Amir Khan :

مرہ۔خو۔د۔جنت۔قیصہ۔دہ۔زمونگہ۔نہ۔پہ۔دے۔دنیا۔۔کے۔او۔پہ۔اخرت۔کے۔بہ۔د۔جھنم۔اور۔لارونے۔یو۔۔۔بہرحال۔ستا۔۔دے۔مبارک۔۔شی

2026-09-06 10:50:34

2

Naveed Ahmad :

So nice and beautiful car ❤️❤️❤️

2026-09-06 02:43:33

1

user3322366861978 :

price

2026-09-07 10:27:06

1

🇩🇿🇩🇿Mimi Bent.14🇩🇿🇩🇿 :

2026-11-02 22:01:27

0

@Calvos :

👍👍

2026-11-02 23:33:37

0

شكري الخال :

ربي يرزقنا بها

2026-11-02 22:52:43

0

Milka azzar :

واشن هذااااااا[Stupéfait]

2026-11-02 22:15:38

0

Habib saadi :

levrison gratuit [Gros LOL]

2026-11-02 22:43:33

0

Gilson Almeida :

2026-11-02 22:41:13

0

To see more videos from user @wasifullahbabur53, please go to the Tikwm homepage.

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Texas-Style Smoked Beef Plate Ribs with Garlic Pepper Crust Ingredients Beef Plate Ribs – 4–5 lbs Yellow Mustard – 3 tbsp Coarse Black Pepper – 3 tbsp Kosher Salt – 2 tbsp Smoked Paprika – 2 tbsp Garlic Powder – 1 tbsp Onion Powder – 1 tbsp Brown Sugar – 2 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 – 4 tbsp Fresh Garlic – 4 cloves, minced Fresh Rosemary – 2 sprigs Recipe Remove the beef plate ribs from the refrigerator and pat them dry thoroughly with paper towels. Trim away any excessively thick or hard pieces of fat while leaving a good layer for moisture and flavor. Coat the entire surface of the ribs with yellow mustard. This creates a tacky surface that helps the seasoning adhere during smoking. In a small bowl, combine coarse black pepper, kosher salt, smoked paprika, garlic powder, onion powder, brown sugar, chili powder, and ground cumin. Generously apply the seasoning mixture to every side of the ribs, pressing it gently into the meat to create an even, flavorful crust. Preheat your smoker to 250°F (120°C). Use oak, hickory, or pecan wood for a deep, traditional smoky flavor. Place the seasoned ribs directly onto the smoker grates, bone-side down, with enough space between them for proper airflow. Smoke the ribs for approximately 4–5 hours until the outside develops a dark, firm bark. Spritz occasionally with a mixture of apple cider vinegar and beef broth to keep the surface from drying out. Once the bark is well developed, transfer the ribs to a large sheet of butcher paper or heavy-duty aluminum foil. Add the butter, minced garlic, rosemary, Worcestershire sauce, and remaining beef broth around the ribs before wrapping them tightly. Return the wrapped ribs to the smoker and continue cooking for approximately 2–4 hours until the meat becomes extremely tender. Begin checking tenderness when the internal temperature reaches approximately 200°F. The ribs are ready when a thermometer probe slides into the thickest part with very little resistance, often around 200–205°F. Carefully remove the wrapped ribs from the smoker and allow them to rest, still wrapped, for 45–60 minutes so the juices redistribute throughout the meat. Unwrap the ribs carefully, reserving the flavorful juices and melted garlic butter from the package. Transfer the ribs to a large wooden cutting board and brush the surface with the reserved juices. Slice between the bones using a sharp knife. Serve the smoky, pepper-crusted beef ribs hot with coleslaw, baked beans, pickles, or buttery cornbread. Follow for more mouthwatering BBQ recipes and authentic smoked meat favorites!

Texas-Style Smoked Beef Plate Ribs with Garlic Pepper Crust Ingredients Beef Plate Ribs – 4–5 lbs Yellow Mustard – 3 tbsp Coarse Black Pepper – 3 tbsp Kosher Salt – 2 tbsp Smoked Paprika – 2 tbsp Garlic Powder – 1 tbsp Onion Powder – 1 tbsp Brown Sugar – 2 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 – 4 tbsp Fresh Garlic – 4 cloves, minced Fresh Rosemary – 2 sprigs Recipe Remove the beef plate ribs from the refrigerator and pat them dry thoroughly with paper towels. Trim away any excessively thick or hard pieces of fat while leaving a good layer for moisture and flavor. Coat the entire surface of the ribs with yellow mustard. This creates a tacky surface that helps the seasoning adhere during smoking. In a small bowl, combine coarse black pepper, kosher salt, smoked paprika, garlic powder, onion powder, brown sugar, chili powder, and ground cumin. Generously apply the seasoning mixture to every side of the ribs, pressing it gently into the meat to create an even, flavorful crust. Preheat your smoker to 250°F (120°C). Use oak, hickory, or pecan wood for a deep, traditional smoky flavor. Place the seasoned ribs directly onto the smoker grates, bone-side down, with enough space between them for proper airflow. Smoke the ribs for approximately 4–5 hours until the outside develops a dark, firm bark. Spritz occasionally with a mixture of apple cider vinegar and beef broth to keep the surface from drying out. Once the bark is well developed, transfer the ribs to a large sheet of butcher paper or heavy-duty aluminum foil. Add the butter, minced garlic, rosemary, Worcestershire sauce, and remaining beef broth around the ribs before wrapping them tightly. Return the wrapped ribs to the smoker and continue cooking for approximately 2–4 hours until the meat becomes extremely tender. Begin checking tenderness when the internal temperature reaches approximately 200°F. The ribs are ready when a thermometer probe slides into the thickest part with very little resistance, often around 200–205°F. Carefully remove the wrapped ribs from the smoker and allow them to rest, still wrapped, for 45–60 minutes so the juices redistribute throughout the meat. Unwrap the ribs carefully, reserving the flavorful juices and melted garlic butter from the package. Transfer the ribs to a large wooden cutting board and brush the surface with the reserved juices. Slice between the bones using a sharp knife. Serve the smoky, pepper-crusted beef ribs hot with coleslaw, baked beans, pickles, or buttery cornbread. Follow for more mouthwatering BBQ recipes and authentic smoked meat favorites!

sukiiiiiiiii 💜🩷

sukiiiiiiiii 💜🩷

Sentyabr 🌟

ဒါမျိုးလေးဝတ်နော် 🥰#StreetFashion #poloshirt #fypシ #Newitem #fashiontiktok (KL)

ဒါမျိုးလေးဝတ်နော် 🥰#StreetFashion #poloshirt #fypシ #Newitem #fashiontiktok (KL)

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