Pop the tab on the beer can. Using a "church key"-style can opener, make additional holes in the top of the can. Pour out a small amount of beer (about one inch), then spoon 2 tablespoons dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.
When ready to cook, if using charcoal, toss half of the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the chicken.
Cover the grill and cook for about 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour. Using tongs, lift the bird to a cutting board or platter. Caution: Be careful not to spill hot beer or soda on yourself. Let stand for 5 minutes.
Recipe courtesy of Pete Devarsa/Hill Country
1 rack full slab pork ribs
2 cups Hill Country rub
1 small package of wood chips (and smoke box if using gas grill)
Hill Country rub ingredients:
1 cup kosher salt
3/4 cups Butcher Block Black Pepper
1 tbsp cayenne pepper
Evenly coat the pork ribs on both sides with Hill Country rub. This can be done up to a day in advance.
Set up the grill for indirect grilling placing a drip pan in the center. If using a charcoal grill, preheat it to Low. If using a gas grill, place all the wood chips in a smoker box and preheat to high; then when smoke appears, lower the heat to Low. Once you have achieved the correct temperature place the ribs on the grill. Keep a constant eye on the temperature to make sure it does not climb over 225F or below 215F.
Cook for approximately 4 hours.