It must still be slowly attenuating. Are you going to dry hop your Rye IPA? Most IPAs benefit from dry hopping for that in your face hop aroma.
Most of us here don't do secondaries anymore, unless you add a bunch of fruit or other stuff, or you want an extended conditioning/aging time for High Gravity beers. Even the dry hoppers and fruit additions don't really need a secondary. Racking increases risk of infection and does expose the beer to air (oxygen). You got a nice CO2 layer on that beer now. Racking discards that.
I let my IPAs ferment/condition for 2-3 weeks (depending on OG), dry hop for a week, cold crash for 2 days in the fridge to drop everything down. Then bottle.
The cold crash clears the beer better than 2 weeks of rest at room temps.
Carefully rack off the yeast/trub cake, into the bottling bucket. Try to not suck up any trub. I start in the middle and slowly slide the cane down as the level drops. Then tilt a bit to get the last 2 quarts out. If I dry hopped, I tie a sanitized hop bag on the end of the cane to hold the hop pulp back.
I'm still working on perfecting hop tea additions right before bottling/kegging instead of dry hopping.