mix all together in a jar, shake until combined, store for up to six months
Set up the grill for indirect grilling at medium heat. If you have a thermometer on your grill, it should stay between 300°F and 325°F.
Remove giblets from the chicken and rinse it well under cold running water. Pat dry inside and out with paper towels. Sprinkle 1 tablespoon of the rub inside the cavity. Rub the outside of the chicken with the olive oil and then rub about 3 tablespoons of the rub all over its body. Tuck the wings behind the back of the chicken.
Pull the tab off the beer can and then using a "church key" opener, make 4 - 6 more holes. Pour (or drink) the top inch of beer; then spoon the remaining dry rub into the can. Holding the chicken upright, with the body cavity down, insert the beer can into the cavity of the chicken.
Stand the chicken up in the center of the hot grate, over a drip pan, spread the legs out to form a tripod to support the bird (or get the beer stand). Cover the grill and cook until fall off the bone tender, about 1 ½ to 2 hours.
Using tongs, remove the bird to a cutting board, being careful not to spill the hot beer on yourself. Let stand 5 minutes before carving.