Rang Tang Craft Barbecue

Rang Tang Craft Barbecue Clean food meets barbecue. Local, regenerative meats and produce. No seed oils or GMOs.

06/07/2026

Syd from lets us know what her favorite cookbook is (many a farmer’s favorite for good reason) . Check out their meats and produce, stay for the vibes. Great crew and this reel was good times with Syd.

06/05/2026

You can hear the passion in Adam from ‘s response to the question, “What’s your favorite month for food?” (He’s got two, sort of.) As with many people who are called to a vocation (as opposed to ‘ending up’ in one) he really geeks out about growing vegetables and his ig is one of my favorite follows. You can find Unsung every Sunday and Saturdays at

06/02/2026

KYLE! From // Seeing the same farmers week after week after week my experience is that it’s natural to develop a simpatico relationship with some of them. This is the fourth season we’ve been at the Wednesday market with Offbeet and like Kyle, we love their carrots. And their hakureis, and their arugula, and their flowers….

05/31/2026

In case you still don’t know, Rang Tang moved out of the truck at the Lafayette Farmers Market. This is how you find us (courtesy of our intrepid person-on-the street, David)

05/30/2026

Quick tour of Macon the smoker. Cheeks, pork, sausage (not shown)…just another Friday getting ready for the weekend. Hope to see you out there 🤠

05/29/2026

All organic Ray Road Nut Butters! Micah’s an awesome dude and he makes killer combos such as ABC - almonds, Brazil nuts, cashews. We talk about cooking music while we were at the Wednesday but you can also find Ray Road on Saturdays in Boulder and and on Sundays and Their nut butters are AWESOME

#

05/28/2026

I have a tendency to hold on to a small amount of precious food for too long. In this case it was six strips of cured pork for…7 months 😂 Can you identify?

Check out or for more on curing meats, making cheeses….

05/27/2026

Despite saying the words ‘organic spices’ often enough to make this video a drinking game, I *forgot to mention* that there are significantly higher levels of pesticides found in conventional spices (in addition to the radiation or carcinogenic chemicals).

Also, pricing examples:
Whole black peppercorns
Organic: $9/lb
Chemical: $5/lb

Coriander
Organic: $14/lb
Chemical: $3.30/lb

Despite knowing it’s the right thing to do it’s sometimes challenging to spend the extra multiples of money on clean ingredients. But we won’t compromise because a) we wouldn’t at home, and b) people trust us. We won’t betray that trust!

05/26/2026

Last Wednesday’s ‘Cue Card guest was my friend , the Wednesdaynightmarketmarketmanager. Marian gives insight into the hospitality behind food access as well as disclosing one of the best bites of food she’s ever had. (Spoiler: It’s an appropriately markety choice.)

The Wednesday night markets run from 3:30 to 7:30 and they’re a welcome vibey alternative to the festival atmosphere of Saturdays.

05/24/2026

PICKLES // We take HOT brine and pour it over vegetables in a METAL pan. More information within.

05/22/2026

Accidentally made a meatball video while the music was playing on an external speaker. I did not intentionally sync any of these shots except the final one!




05/20/2026

It’s sometimes crazy-making how much effort it takes to do things the right way. If you want a FASCINATING glimpse into how hard it is to find reasonably affordable organic white vinegar this is the video for you

05/19/2026

6am pre-smoker seasoning scene. There are so many spices that would taste great with brisket and if we could choose just one other than s&p it would be garlic powder. But the local briskets we get are so unadulterated that we want to simply enhance as much of their natural flavor as possible with sea salt while imbuing them with relatively neutral oak smoke. A little pepper to wake up the taste buds and…it’s hard to justify adding anything else.

What would you add?

05/13/2026

Our commitment to cooking with live fire is one of our two core practices that, taken together, separate us from every other food-serving endeavor out there. (The other? We use the cleanest ingredients possible—local, regenerative meats, no seed oils, organic produce and spices (iykyk). Everything we eat guilt-free on a regular basis.) Fire-building was intended to be the beginning of a fuller depiction of a typical prep day but as usual I got busy and didn’t take some key shots. We’ll get there!

05/12/2026

Monday brisket trim for Tuesday cooking

05/08/2026

Some days are burnt end days

05/07/2026

Pro tip: know your farmers and ranchers and your food will instantly taste better.

food

05/06/2026

Got to learn more about this past First Friday with owner Lancaster and designer Sophie. Very cool community space in the Emerald City in North Boulder. Brought the convo back to food with Lancaser's love of barbecue and an ice cream-related 'Cue Card

Four days in photos. I've included the names of the people who grow, make, and otherwise help distribute this food in ca...
05/06/2026

Four days in photos. I've included the names of the people who grow, make, and otherwise help distribute this food in case it helps someone reading this better understand that it takes real people to get real food out into the world. Their businesses are tagged in the photos.
1. Quick staff meal of Andouille, chuck, baby backs.
2. Vibing with Lancaster and Sophie during First Friday
3. When I opened the trailer door after arriving at the Boulder Market at 5:55am (late for me) and customarily greeting market manager ne plus ultra Liz Thomas, this is what greeted me. Food loss was minimal; overall time spent cleaning up ran over an hour (over the course of several hours, while setting up for service). Finding some sort of grace I was able to chalk this up to being a tired human in a hurry doing tired human things as opposed to me being an idiot (because I didn't strap in the fridges before traveling) who deserved to die alone under a bridge. Silver lining: could not possibly stage a photo this disastrous without it looking fake.
4. Meanwhile, the Rang Tang team of Sage, Pablo, and Garrett debuted at Peter and Margo's market creation in great spirits. We loved our new market home.
5. The people of Denver seemed ready to be back at a farmers market. My anecdotal sense from our first month of markets in Boulder is that there's an increased desire on the part of consumers to support the local food economy.
6. Zoe and Kate's savory farm-based produce offerings continue to surprise and delight. This one hit me hard and was an easy 10/10.
7. Sunday, Lafayette, new year, old friends Grant and Sam: masters of cold brew (truly)
8. The sweetest person, Jocelyn, somehow makes perfectly balanced pies
9. Kyle's SPICY limited batch kimchi. Finally some real heat in a prepared food; thanks Kyle 🔥
10. Jesse's pasta, Kevin & Ken's ricotta, David's asparagus in a bowl. (Kiowa Valley Organics asparagus)
11. This market meal made possible by Andy & Anna's (et al) bavette (thanks Anna 🙏), risotto w David's asparagus + Danni's mushrooms, Adam's radish microgreens, and mail order ramps (the heart wants what the heart wants...).

Shop local. It really matters.

05/05/2026

Olive oil or butter?? For some this would be a hard question; not for Watch to the end to see what she's doing at the market, what she likes to do, and, lastly, what her calling is 😉

05/01/2026

Why fruit salad is jazzy, by the inimitable .greenewalt. He's not wrong. What's the jazziest dish *you've* ever made?

04/29/2026

Had a chance to answer a 'Cue Card w from Am a huge fan of their baked goods and am continually inspired by her and 's insane work ethic and business savvy that is partly obscured by how much fun they're often having. Catch them at a market or swing by their Sunnyside spot if you haven't already

04/28/2026

It's been a banger of an opening month with busy days at both the Boulder farmers market and at The Rayback. We've also had photo shoots for exciting projects the past two weeks while sorting out a menu that doesn’t compromise on quality for the four additional markets that start just about now. The question that I've been asking myself is, Is this a business that needs to be in multiple locations at the same time?

The sign that I take as a yes is that (as with the endeavor of Rang Tang as a whole) and happened organically: I applied because it felt right, didn't lobby anyone, we got accepted. Pow. Though I hadn't been attached to the outcomes (almost forgetting that I had applied perhaps?), I was super stoked by each acceptance email. Like fist pump alone in a room stoked, just a man and his monitors.

Everything feels in alignment. Flowy, even. 'It's all happening'—the flow being made possible by substantial will and work on the parts of a few dedicated people who truly like to serve people clean food. We'll see you out there somewhere on the Front Range. Cheers y'all 🙏

04/25/2026

Been hanging w the crew from .productions this week; we talked about our favorite vegetables, took some photos, and generally had a good time. .benjamin19 was coy about what we were really up to so this is the last I'll mention anything for the time being

04/24/2026

The innovation never stops at Rang Tang. We’re today Friday til 9 and the 8am to 2pm tomorrow and every Saturday, now and forever ♾️🤠

Address

13th & Canyon
Boulder, CO
80301

Opening Hours

Monday 11am - 9pm
Thursday 11am - 9pm
Saturday 11am - 9pm
Sunday 11am - 9pm

Telephone

+19173557694

Website

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