I think that depends wholly on the length of the dry age. It's just my wife and me, no kids or pets, so I don't go to any extreme lengths to achieve sanitary technique. It's sort-of a given. We don't stand with the fridge open, and the ribeye simply sits bone-side down, on top of a paper towel that has a piece of foil underneath it; and it remains uncovered for the duration. For the first few days, the paper towel/foil gets changed out. Then it's sufficiently dry that the foil/towel on the 4th day remains for up to 3 or 4 weeks, sometimes. When it goes that long, the trimmings are WAY too leathery and darned near black to be good for use in anything. I throw them out. But hey, that's just me.
If the duration of your age is a week or less, then if the outside is still somewhat red, I'd probably throw it on the grill. . . worth a try. Any longer, useless.