Beer Can Chicken With Dirty Bird Rub

From Every Day with Rachael Ray June/July 2007

1 Tbsp dark brown sugar
1 1/2 tsp granulated sugar
1 1/2 tsp garlic powder
1 1/2 tsp salt
3/4 tsp pepper
3/4 tsp smoked paprika
1/2 tsp dry mustard
1/4 tsp cayenne pepper
1/4 tsp dried ground sage
1 4-5lb chicken, rinsed and patted dry
EVOO
1 12oz can beer, preferably Budweiser

Build a charcoal fire or preheat a gas grill. In a small bowl, mix the dry ingredients to make the rub. Brush the chicken lightly with olive oil and season with 2 tablespoons rub. Sprinkle the remaining rub inside the cavity of the bird and set aside.
Open the can of beer, pour out about 1/4 cup and punch an extra hole in the top using a bottle opener with a piercing point. Carefully stand the beer can in the center of the grill over indirect medium heat and place the cavity-end of the chicken over the beer can.
Close the grill lid and cook the chicken until an instant-read thermometer registers 165 in the breast and 180 in the thigh, 1-1 1/2 hours. To remove from the grill, use tongs to hold the chicken steady and slide a large spatula underneath the beer can to keep it stable. Transfer to a work surface and, using the tongs, remove and discard the beer can. Let the chicken rest for 10 minutes before carving.