First run with UMAi–

[Ron Pratt]

Keep in mind that dry aged meat smells earthy or nutty to most folks. I already mentioned being on the lookout for white mold spores – white is ok within reason, but green are not! How long do you plan to age the meat? With rib eye being thick as it is it can readily go longer like 35 to 45 days or longer. Personally I prefer 45 days for my tastes, but suit yourself!
Ron