I think the base recipe is pretty good. I'd probably mash the 6-row and the flaked rye together (since those are the only two that beed conversion) and just steep the rest of the grains seperately. You might be a bit heavy on the dark crystal between the Special B and the C120, but in a big stout it might not be overkill if you like that dark fruit burnt sugar flavor.
10 oz of oak is way too much, I also like soaking for a longer period of time (this beer needs the age anyway). Say 1-1.5 oz of oak cubes for 2-3 months. If you need to do shorter I wouldn't go much over 2-3 oz of the chips.
Otherwise just make sure you pitch enough yeast, aerate the heck out of it, keep fermentation temps below 70 F (actual wort temp), and give it plenty of time.
Good luck.
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Review the Extract Russian Imperial Stout Recipe - Omnes una manet nox
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