In small bowl, mix rub ingredients. Fold wings of chicken across back with tips touching. Sprinkle rub inside cavity and all over outside of chicken; rub with fingers. Pour out ½ cup of beer from can. Holding chicken upright with larger opening of body cavity downward; insert beer can into larger cavity. Insert ovenproof meat, grilling or digital thermometer so tip is in thickest part of inside thigh and does not touch bone. Heat gas or charcoal grill for indirect cooking. For two-burner gas grill, heat one burner to medium; place chicken with beer can upright on unheated side. For one-burner gas grill, place chicken with beer can upright on grill over low heat. For charcoal grill, move medium coals to edge of firebox; place chicken with beer can upright on grill rack over drip pan. Cover grill; cook 1 hour 15 minutes to 1 hour 30 minutes or until thermometer reads at least 165°F and legs move easily when lifted or twisted. Using tongs, carefully lift chicken to 13x9-inch pan, holding large metal spatula under beer can for support. Let stand 15 minutes before carving. Remove beer can; discard.