I dont know why you would, dry aging pulls out moisture to enhance or denisfy the taste of steaks. The downside is you lose meat mass. I dont think ribs have enough to start to be able to lose any.
Oct 2011 Update. (it changes)
2 WSM's 1 of each (18.5, 22.5)
2 UDS's Gone, (Brother in Law took them....FARKER)
1 Rib Machine Chargriller Pro Hella Mod (Retired)
2 Bubba Keg (One HOT MOTHER, One LOW N SLOW)
1 22" Performer
Yoder YS-640 is the next cooking device.