not enough air flow? rotten meat?

[Thea]

Based on you description, I’d say pull it, trim it, steak it out and hope the rot hasn’t permeated deeply.
The hotel pan is likely not allowing sufficient airflow. Certainly not on the bone-in that was actually in contact with the metal.
Are you dry aging in a regularly used modern frost free kitchen refrigerator located in a room temperature environment —or, as I fear—a commercial walk-in?
If aging in a walk-in, you need to ensure the meat is right up top by the fans and far from the extreme temp fluctuations near the door. Even with best positioning, a walk-in does not provide optimal humidity managed and consistent temperature conditions.
All the more reason you need several inches of open space around the entire surface of the meat for reliable results.
Hope this helps.