Jason-- There are a few approaches to aging that are all quite similar. As luck would have it, Chris has outlined a good method found
right here, on the site. (If you use this approach I would highly recommend placing a rack on the lid to hold the meat. Though not vital if doing a bone-in rib roast (the roast is placed bone down--but I'd recommend one anyway), a rack is
essential for boneless roasts for adequate air circulation, a necessity.)
Try rib roast first to see if the process/result is something you like. Use Choice or, better, CAB, Top of Choice, or Prime--Select doesn't have the marbling/structure to support the moisture loss that will occur. The best cut are the large sub-primals (or significantly sized portions thereof) that are normally cooked by dry heat: loin, striploin and sirloin. (I have known a few who dry-age large roasts from the round (and claim good results) and I suppose it's possible, but it's not something I can see doing. But, then again, I never buy round for anything.)
Use untrimmed sub-primals/roasts. Do not trim before aging.
A second, not-often-used fridge is the best place for aging. It must be scrupulously clean and free of odors. Your 'regular' fridge can be used but it must meat the same conditions. Also:
--monitor temps during aging, especially if the fridge door will be opened at all, i.e., normal use; the door should be opened only briefly and closed quickly
--do not have in--nor introduce to--the fridge any strong-odored food items
--be prepared to trim as you normally would, plus any additional dried areas.
Steve-- There are a few issues with dry-aging pork but the most important is that the connective tissue in pork muscle is substantially weaker than that in beef muscle. All told, the upshot is that the meat ends up edible but unpalatably mushy, or the meat ends up inedible due to spoliage.