As mentioned any of the fruit woods are great. Peach is tasty, but my favorite is a 50/50 mix of apple and cherry. I like to keep the rub simple. Salt, pepper, garlic, and chipotle. Sometimes I like to make a sweet with heat glaze. Usually use apricot or peach preserves mixed with sriracha, beer, garlic that I reduce down. Apply glaze the last 30-45 minutes of the cook, or when the IT of the roast is at about 125. Which brings up when is pork done? Pork is safe to eat when the IT hits 145. Many like to go to 160-165, I feel that's way too much. I pull at 145, loosely wrap in foil and let rest 30 minutes prior to slicing.