Stuck fermentation?

I brewed my biggest beer yet a couple weeks ago and it seems stuck @ 1.030.

Some stats:

Estimated OG: 1.100
Actual OG: 1.102
Estimated FG: 1.024
Current Gravity: 1.030

5gal batch
90min boil

18# 2row
1# Crystal 120L
1# Flaked Rye
12oz Special B
1# Roasted Barley
6.4oz Chocolate malt

4oz Centennial 90mins
1oz Warrior 20mins
Wyeast 1272 w/ 2L starter

The difference between my Estimated OG and Acutal OG was .002 points. Does that mean I shoud add those .002 points to my Estimated FG to get an adjusted FG?

Should I worry about pitching another yeast for .006 points? Or should I just swirl it around and see if it takes back off? Or should I just transfer it to secondary and add the bourbon soaked oak cubes and let it sit for 3 weeks?

Looks like you hit 70% apparent attenuation. Without knowing your mash temps, hard to say if this is where you wanted to be or not. Take a look at this article on brewing big beers .
http://www.maltosefalcons.com/tech/brewingbig.php

You're getting to the alcohol tolerance of the yeast. If you want to get more fermentation, you will need to add some more yeast with a higher alcohol tolerance.

-.a