Pilarindia

Thank you gfweb! The ribs turned out great. I'll report back with any symptoms of stomach difficulty tomorrow. If anything, the ribs were nicely brined and I finished them off with a little Stub's BBQ sauce. Served them up with white rice and it was a night. All of this said, I wouldn't recommend anyone do what I did. I let instinct take over and drive this one. Next time I do ribs, they'll be done with an overnight rub and no sous vide (as much as I like the method), and lots of hours in front of the grill.

Sorry about the sideways pic.

And the fire that's keeping me warm...

Still going...

Fire's lit...

And no convection.

It's a regular oven with burners on top, and a pizza stone on the bottom.

First off, thank you all for the replies. And to address some doubts, the meat was indeed bagged and in a lid covered water bath. As for temp control, I've found that when heating the water on the stove top to target temp plus about 10 degrees and preheating the oven to the desired temp reveals pretty good results. Sure, I wouldn't try anything really delicate with this method, but with ribs and roasts and things like that, this works well for me. I do use a thermometer to make sure things are where they need to be at. All of that said, I suspect that our very well intentioned house guest from Lyon, France, may have unknowingly turned off my makeshift 'under vacuum' machine. Not her fault; she did the right thing in light of no prior knowledge as to what I was up to. As another poster pointed out, 'you should eat it'. If I bring the bags back up to, say, 170 degrees for half an hour and then build a really hot fire in the grill, I'm sure I could kill off any nasties. But maybe not... At least this serves as good discussion. Humbly, JT

Yep, that's my mother always says! Gonna have to look in to why the oven shut off. Too bad.

Good morning! I set my oven to 160 degrees F last night, to sous vide pork ribs over night. This morning I noticed that the oven had turned off (I've never had this happen before). I immediately pulled the ribs out of the water, which was at this point luke warm, and put them in the fridge. According to the appearance of the meat, and the color of the liquids in the bag, it looks like the ribs cooked through. That said, I'm not sure if these are a total loss, or if I can bring them back to heat and then sear them on the barbecue. Thoughts? Thank you all! JT

Thank you! And my success in this experiment is wholly due to the knowledge on these boards, for which I am extremely greatful!

After lurking here for along time, I finally decided to build my own SV controller and run my crock pot with it. The ribeye in the following pictures, cooked at 58-59 degrees C., was absolutely delicious.