Welcome aboard, Amy! Glad that you are excited!!! May I make a suggestion which should stop the confusion that you may have gotten by reading various articles about dry aging commando style? That is forget what you have read elsewhere and just follow the easy to read and follow steps for using your UMAi Dry® bag.
Now about bone in or boneless. Yes leaving the bone in does take some precautions so that you protect the bag from puncture. The reason I prefer boneless is not just the ease, but also I do not have a bone saw to separate a bone in rib eye. Remember you are aging large sub-primals of meat which may weight up to 18 pounds.
As for the sub-primal I would recommend is a boneless rib eye or a strip loin aka New York strip. If you can prime would be great, but choice grade is fine and don’t bother with select – OK?