I need some experts Assistance

First of all, are you sourcing the meat packed in original processor cryovac vacuum packaging? If not, that is inviting risk. Any handling will introduce bacteria and mold to the surface.
Second, are you using a regularly used modern frost free kitchen refrigerator located in a room temperature environment? As you are surely well aware, changing the aging location from Phoenix to Guam will introduce an entirely new level of relative humidity. If your fridge is not doing the very best job of reducing the interior humidity with the “frost free” function, the meat will not be drying but sitting in a moist environment.
In all cases, we recommend dry aging untouched, untrimmed processor packaged suboptimal cuts in a a regularly used modern frost free kitchen refrigerator located in a room temperature environment.
Hope this helps.