Remove and discard the giblets and the fat inside the chicken cavity. Rinse the chicken, inside and out, under cold running water. Sprinkle the cavity with 1 tablespoon of the rub. Rub another tablespoon all over the skin of the bird. For charcoal grills, bank coals on separate sides of the grill and light.
Coals are ready when covered with a light gray coating of ash.
For both types of grills, place a drip pan in the center just below where the chicken will be placed. Open the beer. Poke 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining 1 tablespoon dry rub into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the upright beer can into the cavity.