I have used YardBird (and Bovine Bold/The Jerk/Fin and Feathers) for several years.
Strictly my preference, but I cut YardBird with Turbinado Sugar somewhere between 20/80 to 50/50, depending on what I am cooking.
It is great just like it is--just a taste thing to me.
Side benefit is that it "stretches" the supply
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.