1 4- to 4 1/2-pound chicken
CRK Kansas City Rub to taste
To prepare chicken: Remove giblets from chicken and trim any excess skin and fat. Using kitchen shears, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard. Place the chicken cut-side down and flatten with the heel of your hand. Rub the dry rub under the skin onto the breast meat and leg meat and rub a little on the skin. Let stand at room temperature for at least 10 minutes and up to 30 minutes.
Grill until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 28 to 30 minutes more. Transfer the chicken to a clean cutting board and let rest for 5 minutes before carving.