I never have followed one of the comp recipes, my rib cooking dates to before I was aware of BBQ comps. However, if one does an online search on how to cook ribs outdoors, comp recipes seem to be what pops up.
Also, many peoples exposure to rib is at restaurants, where ribs that have been held a while are the norm. Add sauce to cover up the soft texture and people think that is the only way.
Cook the way you want to, but at least try both kinds.
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB