Let’s get back to my original questions…what temperature is that refrigerator maintaining? It should be between 34º and 38º. When you say it is turning grey I’m suspect that is PART of the problem.
Also you say it is a new refrigerator, but is it a full refrigerator that is frost free and not a little dormitory size nor a wine refrigerator. The term “new” doesn’t mean much if the thing isn’t wicking off the moisture as the meat dries.
Another thing I am no questioning is if some of the meat has been good, but not others then what is your source of meat? Are you buying it from a “butcher’s meat display case” and not still sealed in cryovac?
In your initial post you use the term “Have bagged 4 sets of fore ribs” – does that mean you purchased a full sub-primal and cut it yourself into 4 bone sections? If so then that meant a good chance that you – unknowingly – contaminated the meat adding bacteria before bagging them!
And I have to ask if you left the bone in did you take precautions to protect the bag from the bone edges which can easily puncture the bag.