The advice came from some reputable brewers. Check out the part where they talk about transferring after Krausen falls and you will see what I'm talking about.
The homebrewing area on BA is probably collectively the worst collection of homebrewing advice on the planet. I'd rather take my chances on reddit. But alright, you came here looking for help and not criticism of beeradvocate.
If you read the post you're referencing it's one guy who is imputing this process on another poster who didn't say to jump the beer into a keg before dry hopping. Oldsock's post talks about dry hopping before the end of fermentation and then a second dry hopping in the serving keg after fermentation is complete and the beer is ready to be served. So I can understand the confusion about the advice you're getting in that BA thread because it is itself contradictory. I would follow the process Oldsock explains rather than this other guy's supposed professional process. To the extent that any pro brewer is actually brewing that NE pale/IPA style following the other guy's process I would point out that the fermentation mechanics on a pro system are different than homebrew and what works there is not necessarily effective for us. It's particularly true of English yeast who are more sensitive to pressure and oxygen exposure than typical American yeast strains.
Solutions for this beer probably include rousing the yeast in the keg and depressurizing the keg to try to give the yeast an easier environment to ferment. You may need to krausen that keg to continue to dry it out.