Thanks for the compliment.
It just came to me to put the ribs verticle to save space. (We do chook upright, why not ribs?).
Using a rub inside & under the skin of a chook is definitely a winner!
I still haven't dismissed the beer-can-up-the-chuff-chook…..just yet. I have acquired a full ceramic sittin' chook roaster. It can only go an inch or two up the chook's chuff, still supporting the chook upright, but the base is fully exposed to the heat source. I'm excited! Mrs Akkers just rolls her eyes. She doesn't understand me. But she'll scoff the lot nonetheless. Will report back.
Edit: The ribs were gorgeous. A nice crispy 'bark', & succulent meat.