As far as Raichlen’s tips, I have his Raichlen on Ribs, Ribs, Outrageous Ribs. He also has written How to Grill: The Complete Illustrated Book of Barbecue Techniques, so that will show you his bent. He takes the time to explain the differences between grilling and true barbecuing, but understands and admits that the term BBQing has come to mean grilling for millions of Americans.
By and large, I think he makes good sense when it comes to cooking technique. In "Ribs Ribs Ribs" he points out the advantages of using a true smoker or BBQ rig, but also points out that the key is the "low and slow", and "if all you have is an oven, here’s how to make BBQ with it." He shows how to adapt a gas or charcoal grill to "low and slow", and if that saves a few million racks of ribs from the indignity of direct grilling, then he has performed a great service to the world, as far as I’m concerned! He prefers ribs that aren’t "falling off the bone"; he believes that good ribs have a little bit of bite to them. He describes the technique of parboiling ribs first, and why some people adhere to it (breaks down the connective tissue), but he doesn’t recommend it.
His fault, to me, is that his recipes are overly complicated and use too many strange ingredients. It’s like one of those cookbooks that reads well, but no one ever tries to use. I remember once, years ago, trying to make some chicken dish from The Silver Palate Cookbook; I spent a day tracking down oddball herbs and spices, and I got the proper tools (I think I had to get a mallet to pound the chicken flat). I know how to cook and I followed the instructions to the letter, and the dish was inedible. It was as if no one thought someone would actually try to make it, that the author would never actually get called on the recipe. When I read Raichlen’s recipes, I think about wasting a good rack of ribs on a similar escapade. Just let me rub them and bbq them, and I’m fine.
The grilling tips that he gives in the referenced article? All good, IMO. That’s where he’s strongest, his technique is excellent.