The dry rub should be fine. Basically, it's a slightly modified SPOG. Nothing wrong with simple and easy...I do that from time to time, myself. It lets you taste more of the meat and smoke, and allows you to find out for yourself whether or not you want enhance those flavors.
Hickory and Oak should be a good match for the stronger flavors of pork shoulder. Hickory is a sharper flavor, while Oak is relatively heavy.
Sounds like you're good to go! I smoke shoulders @ 225-240*...some times a bit higher with temp spikes. Remember to be patient with your pork shoulder, and don't worry about the stall on internal temps. Stalls come and go, but just let it ride and you will be rewarded.
Eric