For recipes, I did a few searches for you...
If you have the space and the time, which I can't imagine a 2 or 3 fridges full of brining buckets, but you may find some recipes and tips on this search for brines in the poultry forum, listed by recency in descending order:
http://www.smokingmeatforums.com/search.php?search=title:(Brine)&advanced=1&containingforum[]=102&titleonly=1&resultSortingPreference=recency
And, dry rub in the poultry forum:
http://www.smokingmeatforums.com/se...itleonly=1&byuser=&output=all&containingforum[]=102&replycompare=gt&numupdates=&sdate=0&newer=1&sort=relevance&order=descending&Search=SEARCH
As for the prime rib, the search also includes beef ribs, short ribs, etc (it happens), so blow past those:
http://www.smokingmeatforums.com/se...itleonly=1&byuser=&output=all&containingforum[]=101&replycompare=gt&numupdates=&sdate=0&newer=1&sort=startdate&order=descending&Search=SEARCH
My advice is to keep the dry rubs fairly simple, especially for the prime rib...garlic, onion, salt and pepper will go far with that outstanding cut of beef. It has a great flavor, and takes little if anything to enhance and make it taste better. Au jus should be considered when serving PR, of course. Minimum recommended internal temp after cooking should be 145* for rare.
Chicken can be seasoned simply, or you can go all-out, if you wish. Either way is good eating. Minimum recommended internal temp after cooking is 165*, although with bone-in, I take the breast to 168-170*, and the thigh/leg to 170-172*, otherwise you may notice red near the bone and pink juices...bug turn-off for most anyone eating poultry. If you go get to about 180* in the breast, or 185* in the dark meat, it will begin to dry out. Temps are everything with birds.
Take all internal temps with a verified/calibrated thermometer capable of reasonable accuracy.
Just in case you want a refresher, or references to what's been stated in the above posts:
http://www.fsis.usda.gov/Fact_Sheets/Smoking_Meat_and_Poultry/index.asp
http://www.fsis.usda.gov/Fact_Sheets/Basics_for_Handling_Food_Safely/index.asp
EDIT:
BTW, last second thought here, but, make sure someone has been given the responsibility for providing an adequate amount of seating, tables, and disposables (tableware, flatware, cups, napkins and beverages). I know it may sound silly, but it could very quickly put the party into a stall if forgotten...
Another thought: bring your Aunt up to speed on this discussion and see if she could help do the smoking...I know, a lot to drop on her, but just a thought
Good luck and have a great smoke!
Eric