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JimNelson, your best move would be to move the meat into a fridge that is located in room temperature environment. When a fridge is located in a garage that is fairly cold, it becomes just an insulated box and stops cycling and moving air inside. This is the reason the meat is still moist. The humidity in that fridge is quite high due to moisture evaporating from the meat not having any place to go. Moisture would normally be removed by the fan running inside the fridge. A 14 lb Ribeye dry aging would loose close to a 1/2 gallon of water during aging, it has to go somewhere.