On paper, your grainbill looks fine to me. Another school of thought is to keep the grainbill simple. My personal experience has been that when using simple grainbills it takes less time for the flavors to meld together (because there's less flavors to meld), but I've had some really great beers that had more complex grainbills. In the case of a rye black ipa, I would aim to have a dark beer where the rye holds it's own to the hops. I would probably try to avoid too much roast with just using carafa III or avoid almost all roast with midnight wheat. This is how I might personally alter this grainbill for myself:
11.5# US 2row or MO
12 oz carafa III special or midnight wheat (added at last 5 minutes of mash)
12 oz Rye malt
maybe some crystal 60, maybe not
Mash 152F for 60 min.
Hop schedule that complements the rye (maybe some chinook too).
I think the star of your beer should be the dark color without being astringent; the spiciness from the rye; and the hops.