Sous Vide & BBQ

I'm considering using sous vide to enhance my BBQ's this summer, but wanted to check something.

First, I only have one water bath, so I can only ever be cooking at one temperature. I understand the concept behind cook-chill or cook-freeze, along with the potential health pitfalls if done incorrectly, and would like to avoid it altogether if possible.

What I'm considering is doing a 'long cook' recipe such as 72 hour ribs at 62C, then on the day of the BBQ, some shorter cook recipes such chicken breasts, steaks.

So, I formulated a plan:

Day -3 = Set waterbath to 62C, put ribs in.
On the day -4 hours = Put chicken breasts in
On the day -2 hours = Set waterbath to 55.5C, add steaks.
0 hour = Take everything out and finish on the BBQ.

As the waterbath never dips below 55C in the above process, I'm figuring I'm not 'undoing' any of the pasteurisation that's been done on the ribs and chicken, so I don't think I'm adding any risk obviously thickness allowing for pasteurisation of the chicken breast within 2 hours at 62C and the steak within 2 hours at 55.5C), and as the higher temperature ribs and chicken are cooked before lower temperature steaks, they should remain perfectly 'done' at whatever temperature they were primarily cooked at.

This plan came together so easily, I'm convinced I've missed something (size of sous-vide vessel not-withstanding). Have I?