IIRC, when i was researching stick burners a while back, the big difference was the temperature variations that the reverse flow fixes (its a more uniform temp across the grate with less hot spots.
The temp differentiations on the normal offset can be used in your favor however, especially if you are cooking different cuts (ribs and a bird, for example. But, if you're going to be cooking one cut at a time (just ribs, just brisket, just butt), I would definitely go with the RF.
Weber One Touch Gold
2001 Weber Genesis that is no longer used since the OTG