I'll be dry aging a couple of full ribeyes for a BBQ I'm hosting in August. My brother has turned me on to this since he's been doing it for a couple years & you just can't beat the steaks. I was further inspired to do this from my April Vegas trip where my brother & I drooled over the dry aging being displayed by Gallagher's? in the NYNY casino.

I'll be shooting for 28 days so I'll post pictures following the process step by step starting July 20th or so. Already have my extra full sized fridge set for 38 degrees & holding steady. Any advice from those with first hand experience is obviously welcome.