The best inexpensive Weber is the Q300. My nephew has the Weber Genesis Gold and my niece the Genesis Silver. The grill on the Q300 is almost identical in size to the Silver; the Silver just has larger and more elaborate plastic counters. I've used all of them and am satisfied with the Q300. Extremely heavy and well-made. It tests very well (Cook's Illustrated recommended it as best in the low-priced models) and we've really enjoyed using it since I bought it two months ago. Rather to my surprise, it was $20 less than when I looked at it two years ago - $229 in a local hardware store. Plus, the store delivered and set it up for free, along with a $10 discount on the first propane tank. Despite the wheels, it doesn't move around easily - the grill itself is a heavyweight at 79 lbs, not including the cart that holds it. It's getting late in the season - whatever you buy, if it uses foil pans of a specific size for grease catching (the Q300 is in this category), buy a couple of pkgs of the pans since in a month or so they'll disappear from the stores until next year.

Ann: Sorry this Thread has gone away from what you asked. Here is one Recipe I found for your Beef Ribs. LOU STANDING RIB ROAST 1 well-marbled standing rib roast (small end) sea salt cracked black pepper garlic powder whole garlic cloves lean salt pork or pancetta meat thermometer aluminum foil Beef has thirteen ribs, and usually seven of those are contained in the "rib" cut. The chuck contains the first five ribs, while the thirteenth rib is usually left on the short rib at the packing plant. The primal rib cut normally contains the sixth through the twelfth rib. Those ribs closest in proximity to the short loin are the most tender, while the ones nearest the chuck are less so. When purchasing a standing rib roast, ask your butcher for the smaller end of the rib portion. The ribs should be trimmed so that they are no more than 7-8 inches in length. The back strap, chine bone and feather bones should be removed. This makes for easier carving at the table. Allow for 2 portions per rib. A four rib roast should provide an adequate serving for eight people. Avoid using anything less than a 3 rib portion as a roast unless you prefer a well done roast. Smaller cuts are best used as steaks. Season the roast liberally with coarse sea salt and freshly cracked black pepper and garlic powder several hours in advance (or overnight) to allow the spices to permeate the outer layer. Keep refrigerated until one hour before use, then leave roast at room temperature for 60 minutes prior to roasting. If a crisp crust is desired, sear the roast in a preheated 450°F oven for 20-25 minutes, then reduce the heat. The most accurate way to judge if the roast is done is to use an instant read thermometer. If not using a thermometer, allow approximately 15 minutes per pound for rare, 18-20 for medium, or 25 minutes for a well done roast. An alternate method of roasting which causes less shrinkage in the total weight is to roast the meat at 325°F throughout the entire cooking time, in which case, allow 20 minutes per pound for rare, 25 for medium, or 30 minutes for a well done roast. Doneness may also be judged by pressing on the roast; the firmer the resistance, the more well done it is. Place the roast fat-side-up on a rack in a shallow sided pan. Make small criss-cross cuts in the fat and push half cloves of garlic through the incisions (lean salt pork or pancetta strips may also be used for added seasoning). Place in a 300-325°F oven until the internal temperature is slightly less than that for the desired degree of doneness listed in the chart below. Allow roast to sit at room temperature for 20 minutes before carving, during which time the temperature will continue to rise several degrees. If the roast being cooked is very large and a very rare roast is wanted, the oven may be turned off and cracked open when the internal temperature (of the roast) reaches 120°F. Cover the roast with foil, checking frequently until it reaches the temperature desired. Meanwhile, prepare pan gravy from the meat drippings which have accumulated in the bottom of the pan. Mirepoix can be added to the pan juices, or rib roast may be served simply "Au Jus" (with juice - the juice from cooking the meat). The following chart can be referenced when using a meat thermometer inserted in the center of the roast, while carefully avoiding touching fat or bone. Doneness: 130°F - very rare 140°F - medium rare 160°F - medium well done 170°F - very well done To serve, use a long, thin slicing knife to carve serving sized portions in the desired thickness for each serving. Serve Au Jus, or with pan drippings enhanced with mirepoix and accompanied by Maitre dHotel Butter or Horseradish Sauce. Submitted by: CM

CROCKPOT MACARONI AND CHEESE 8 oz. elbow macaroni, cooked and drained 4 cups shredded sharp cheddar cheese, divided 1 (12 oz.) can evaporated milk 1-1/2 cups milk 2 eggs 1 tsp. salt 1/2 tsp. pepper Place cooked macaroni in slow cooker that has been coated with nonstick cooking spray. Reserve 1 cup cheese; add rest of cheese and the other ingredients to the macaroni. Mix well. Sprinkle remaining cheese on top. Cook on HIGH at least 2-1/2 hours. Do not remove cover or stir until ready to serve. Recipe courtesy of Mr. Food. RED-COOKED RIBS FOR CROCKPOT 3/4 cup hoisin sauce 3 Tblsp. dark soy sauce 2 Tblsp. mirin (Chinese wine - substitute dry sherry if you can't find it) 1 Tblsp. minced fresh ginger - I use more 1 Tblsp. honey 5 garlic cloves, minced 1 tsp. ground allspice 1 Tblsp. grated orange zest - I use dried 1/2 to 1 tsp. crushed hot red pepper 6 scallions, cut diagonally into 1-inch pieces 1 (8 oz.) can sliced water chestnuts 3 pounds country-style pork ribs, trimmed of fat 1. In a small bowl, mix together the hoisin sauce, soy sauce, sherry, ginger, honey, garlic, allspice, orange zest, and hot pepper. 2. Place 1/3 of the scallions and water chestnut slices in a slow cooker (3-1/2 quart or larger). Top with some of the ribs and spoon some of the sauce. Repeat ending with the sauce. 3. Cover and cook on low for 9-10 hours or until the ribs are done. COMPANY CHICKEN CASSEROLE FOR CROCKPOT 8 oz. egg noodles 3 cups chicken, cooked, diced 1/2 cup celery, diced 1/2 cup green pepper, diced 1/2 cup onion, diced 4 oz. mushrooms, canned, drained 1/2 cup chicken broth 1/2 cup parmesan cheese 2 Tblsp. butter, melted 1 cup sharp cheddar cheese, grated 1/2 tsp. basil 1-1/2 cups small curd cottage cheese 1 can cream of chicken soup Cook noodles according to package directions until barely tender; drain and rinse thoroughly. In large bowl, combine the remaining ingredients with the noodles, making sure the noodles are separated and coated with liquid. Pour mixture into a greased crockpot. Cover and cook on LOW for 6-10 hours. Can cook on HIGH for 3-4 hours. Serves 6.

Interesting! What is the particular issue? The ingredient list can be misleading. Tomato puree has a lot of naturally occurring water in it. Tomato paste or powder plus water as the greatest ingredient could be the same amount of water or less. Interesting...