Google "renowned mr brown" that rub has never let me down. I rub 24 hours prior to smoke and put a fresh does before it goes in the smoker. I thrown the meat on cold (i understand it absorbs more smoke) then 225-250 degrees with combination of Hickory and Cherry wood. I try to smoke for 6 hours, then I don't worry about the smoke wood.
My sauce is basically a half gallon of vinegar with black pepper, salt, crushed red pepper and a little bit of sugar 3:2:2:1 ratio on the spice. I also like to make the sauce a few days ahead to let the flavors extract.