I have Sublime Smoke but not the other. I like Sublime Smoke because it has lots of international recipes. Sometimes we forget that smoking and grilling is a key cooking component to many cuisines. If you're only interested in doing the same ole thing everytime (US style ribs, brisket, pork butt, etc), then you really don't need a book at all. You can get all of the pertinent technical information you need right here. But if you are adventurous, or have interest in other cuisines like Indian, Thai, Chinese, Mexican/Spanish, Greek, Italian or other cuisines that have a long history of grilling/smoking, then Sublime Smoke is a worthy addition to a library.
Another book work noting is The Grilling Book, by A. Cort Sinnes. Lots of good info in the first third of the book (but not much that most people here don't already know) and lots of tips included with the recipes. The recipes aren't so wild as to overwhelm people. As the title indicates, it's mostly about grilling, but it also covers smoking as well. It's also pretty cheap at $10.95 back in 1985 (if still in print that is - I found it for $4 at a local used book store). ISBN 0-671-55788-2
I also like Cooking with Fire and Smoke by Phillip Stephen Schulz. This is also an older book (1986) that has lots of good information. It has some useful tables for each type of meat, with recommended methods and suggested timings for different cuts. The recipes are fairly well-rounded and easy to follow. Once again, I don't know if this book is still in print. ISBN 0-671-73309-5. This one was also $10.95.