Rinse the chicken inside and out under cold running water, then drain and blot inside and out with paper towels.

 

Sprinkle 1 T of the rub inside the body and rub another T all over the skin. 

Cover and refrigerate while you pre-heat the grill.

 

You can put wood chips in your BBQ if you like.

 

Pop the tab on the beer, then use a can opener to make 6 or 7 holes in the top. Pour out about an inch of the beer, then spoon in the remaining dry rub. 

Holding the chicken upright, sit it down on the can.

 

Stand the chicken up in the center of the BBQ grate, spreading the legs to form a tripod. (see picture) 

 

Cover the grill and cook about 2 hours.  If using charcoal, add a dozen fresh coals per side and more wood chips after an hour.

 

Use tongs to remove the chicken- hold a large spatula underneath the beer can for support.  BE CAREFUL NOT TO SPILL THE HOT BEER! Let the chicken stand for 5 minutes before carving it off the upright carcass.