Dry aging beef?

[jonumberone]

After 2 days the Thermometer I put in the fridge has remained at a solid 36 degrees.
After Adam's posted scans recommended a RH of 50% to 60% I grabbed a hydro from one of my desktops and tossed it in for chits and giggles.
RH of the fridge is 32%.
Not concerned at all about it, did the hydro thing more for fun.
Since my temp seems to be holding, it looks like I'll be starting this tomorrow.
The plan is to attempt to age 28 days, and then break down into individual steaks.
If all goes according to plan, I'll begin the process of aging a rib roast for 60 days for Easter dinner.

Pics to follow.