A problem Mum and I have had with her recipe is that it often burns in the high heat needed to crisp the tails. I do not want to sacrifice the crisp, so I've got to keep the heat high, but this time I'm putting the tails on a oiled rack. Hopefully keeping them elevated will stop the burn issue.
After about 30 minutes (basting them with reserved marinade/glaze every 10 or so minutes) the less fatty parts of the tail are exactly where I want them to be. However the fatty portions of the tail, mostly the thicker parts, and end pieces still need a few minutes.
As for the sauce, it's a pretty decent, but standard BBQ sauce. The smoked paprika has really come through, giving these tails more dynamic than I thought they would have,
This experiment has given me a great starting point for the next time I make pig tails. The important things to remember are: elevate the tails off the pan while baking, use a good smoked paprika and keep the tail stock for a side of collards.