Out of the country at the moment so I'm a little late to the party but wanted to add my 2 cents. I use Kenji's method a lot so I (almost) always have servings (4 ribs or so each) in the freezer to finish when I want ribs and don't have 6 hours to make them.
As you surmised, they're good either way but better finished on the grill. You can get bark/char in the oven but you need the grill and some wood/pellets to add a bit of "outdoor" flavor.
I prefer the dry version but have to make some sauced for SWMBO. I hear they're good that way and will take her word for it.
