For a really interesting take I suggest "Seven Fires, Grilling the Argentine Way" by Francis Mallmann. No one does meat over fire better than the Argentenines. Also good is "Taming the Flame" by Elizabeth Karmel.
Second for APL's Serious BBQ. It's a pretty fantastic book. The other book that I use a ton is Smoke and Spice by the Jamisons. Both excellent books. I am not a Raichlen fan (cue flaming in 5, 4, 3, 2...).
I have several of Raichlen's and am also not a fan. Your book choices sound good. One is basically needing excellent tested recipes and here I think Southern authors are the one's to look for. If one is totally new to grilling the Weber guides are recommended.