1. Pat chicken dry with paper towels and rub all over with spice rub.
2. Prepare grill for indirect grilling. If using a gas grill, heat one burner to high and leave one burner off (if you have a 3 burner grill, leave the middle burner off and heat the outside burners). Place a disposable foil pan over the unlit burner to collect juices and fat. If using a charcoal grill, move hot coals to one side of grill and place drip pan under the cooler side of the grill.
3. Pour half the beer into the drip pan. Position chicken over half-filled can so that the legs are hanging down. Place chicken upright on cool side of grill over drip pan and cover. Grill, covered, until an instant read thermometer reaches 165°F in thickest part of thigh, about 50 minutes. No hurry. Chicken should rest for at least 10 minutes after grilling.
Per serving: 467 calories, 31g fat, 9g saturated fat, 154mg cholesterol, 646mg sodium, 2g carbohydrate, 0g fiber, 0g sugar, 39g protein