you can get as fancy with spices as you like but simply salt, black pepper and garlic powder would be my choice. One little trick is to use regular yellow mustard over all the exposed meat, then apply hefty coating of your dry spices (the mustard flavor cooks off but it will hold the spices stick to the meat better). One that small, I would go with 8-10 hours using very low heat (like 200-210*), might not even take that long depending on your heat (if you have a internal thermometer, get center of thick parts to 170-180). Some will likely recommend to inject the thicker portions, apple juice mixed with sugar and your dry rub of choice. I would not put anything sweet on the outside until the last hour (glaze will burn).
general rule of thumb is about 90 minutes for every 10 lbs of meat at 250, 2 hours per 10 lbs at 225, 2.5-3 hours per 10 lbs at 200. The hind quarters/hams will likely be the thickest part of the pig and will take the longest to cook. I would advise you place the hams closest to your heat source. The middle part, ribs/bacon, will cook much faster as they are much thinner, you might could wrap with foil to protect them after the first hour or so to prevent it from burning.
I prefer fruit or nut wood as my smoke source for pork, like pecan, peach, plum, pear and I usually toss on live oak or mesquite to hold my temperature for longer time.
"everyone that lives dies but not everyone who dies lived..."