Trim the ribs from the raw meat. Chop the meat into cubes.
Brown the meat in a pan with oil or fat. Cook until it's about halfway done.
If you're using barbecue sauce (see notes), put it in a stockpot on the stove. Bring it to a boil. Reduce the heat to a simmer, about 180 degrees Fahrenheit, but keep both the meat and sauce hot while you're preparing the jars. If you choose to use broth, heat this instead.
Pack the warm beef meat into hot, sterilized jars. Leave an inch of headspace.
Add a half teaspoon of salt to each jar if desired (optional). Use a teaspoon of salt for each quart jar.
Ladle the barbecue sauce or broth over the meat, leaving the same inch of headspace.
Remove air bubbles, then add more broth or barbecue sauce (or both) if needed.
Wipe the rims of the jars with a paper towel to remove any food particles.
Put the lids and bands on the jars, adjusting the rings until they are fingertip tight.
Place the jars on a rack in the pressure canner. Add two inches of simmering water (about 180 degrees Fahrenheit).
Put the lid on the canner, then turn it to the locked position. Adjust the heat to medium-high, then vent the steam for 10 minutes.
Add the weighted gauge, then bring the pressure to 10 lbs.
Process pint jars for 75 minutes or quart jars for 90 minutes.
Allow the canner to depressurize on its own. After five minutes, remove the lid.
Allow the jars to cool inside the canner for another 10 minutes.
Remove the jars from the canner, then let them cool outside of the canner for another 12 hours.
Check the seals, label, and store the jars in a cool, dark location.