XI: Beer Can Chicken with Dirty Bird Rub

Also taken from the Rachel Ray Magazine. I'm not a beer fan but I could see this coming out nicely.

1 T dark brown sugar
1 1/2 t granulated sugar
1 1/2 t garlic powder
1 1/2 t salt
3/4 t pepper
3/4 t smoked paprika
1/2 t dry mustard
1/4 t cayenne pepper
1/4 t dried ground sage
4-5 lb chicken, rinsed and patted dry
EVOO
1 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 T rub. Sprinkle the remaining rub inside the cavity of the bird and set aside.
Open the can of beer, pour out about 1/4 c 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 hte grill over indirect medium heat and place the cavity-end of the chicken over the beer can.
Close the grill lid and cook teh chicken until an instant-read thermometer registers 165* in the breast and 180* in the thich, 1-1.5 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 tongs, remove and discard the beer can. Let the chicken rest for 10 minutes before carving.