So I've read all the great threads here on dry aging and decided to take the plunge. I placed an order at the commissary for a 10lbish bone in ribeye roast and they sent me a 22lber which I picked up today so here we go! Not gonna be able to weigh this on my kitchen scale to measure the weight loss Out of the package and wiped down. I sprinkled kosher salt over the meat and there is a pan of salt below the roast. I hooked up a little computer fan to get some extra airflow going. I did not cut the bones off either. I'm going to shoot for 30 days of dry aging and evaluate it to see how it's progressing. I might go to 45 days if everything is well. I am undecided on whether to split it into steaks and a roast, or all steaks.