Cut tails into 3-inch pieces. Place on rack and bake at 300 degree F oven for 2 to 3 hours, until meat is tender and most of the fat has baked off.
Combine all other ingredients for barbecue sauce, coating tails well.
Grill over hot charcoal, turning and basting until crisp. If fresh rosemary is available, break off several branches, tie them together and use as a basting brush. For barbecuing, some prefer to leave tails uncut or halved so as to have fewer pieces to constantly turn.
Serve with traditional barbecue accompaniments such as corn-on-the-cob, French bread and green salad.