First Timer

Hello everyone, first time giving it a go. I started aging a ribeye 9 days ago and have a question about what I am seeing. My ribeye is on a rack in the refrigerator and the top and ends are firming up as expected. Out of curiosity I checked the bottom of the ribeye and it is firming up around the edges but for the most part the bottom is still moist. I have flipped it over for the time being as I suspect that my rack isn't tall enough and getting enough airflow on the under side. I do not notice any type of foul smell, would you think this is ok? For the time being I will keep it flipped in hopes that the bottom (now the top) will catch up to the rest. Thank you for your time! Oh, by the way, going 28 days on this one.