Philly, that looks great! I've seen that lots of people are using the dry bags with really good results. One guy on the BGE forum did a boneless ribeye subprimal for 45 days, then cut it into several small rib roasts.
I just cut into steaks, a NY strip subprimal last weekend that I aged for 21 days; the steaks were really good. This weekend I'm going to cut roasts on the ribeye subprimal that will be aged 28 days. Like you, I'm at the point that I want to have at least one subprimal aging almost all of the time.
I do mine without the bag...commando, if you will, and have been getting great results. I'm running my beer/beef aging fridge at 33 degrees.
Thanks for sharing!