Thread chicken tenders on prepared skewers and place in a large dish or baking pan; set aside.
Pour out the pouch of dry rub in a mixing bowl.
Slowly stir in the beer; mix until thoroughly incorporated.
Reserve 1/4 cup of marinade.
Use the rest of marinade to brush all over chicken skewers; refrigerate skewers for 30 minutes.
Fire up a charcoal grill.
Place the chicken skewers directly above the coals.
Sear the chicken for about a minute per side, turning only once.
Slather a layer of the prepared sauce on one side of the chicken, close the lid and cook for about 5 minutes.
Open the lid, turn the chicken skewers, brush with marinade, close lid and continue to cook for 5 minutes, or until chicken is thoroughly cooked.
Chicken is done when internal temperature reaches 165F degrees.
Remove from grill and let rest few minutes before serving.