ok... the Jamisons are the ones who wrote _smoke and spice_ and they're
the morons?

Grilling, by definition, is cooking over high heat to produce a
maillard reaction. You can't do this and have tender ribs. Thats the
reason they bake the ribs first in foil. That way you aren't making
stock and loosing all the flavor, and you just use the grill to finish
things up.

It's really no different than doing 3-2-1 ribs and skipping the 3.