Yeah, assuming the first batch isn't contaminated, there shouldn't be any worries for the next one unless it occurs during transfer (which could happen anyways). You will probably be over pitching though, so washing the yeast and using less than the total could be a good option. That would also get rid of the hop trub you're worried about, although I don't think the trub will likely damage your beer at all.
On the other hand, if it were me (a little paranoid), I'd just use fresh yeast. Since you're using dry yeast anyways its what, a couple of bucks more to make sure that this batch is at its peak? Considering its a 10-gal Black IPA, you're probably in the range of >$50 for the batch, if not more. I'd probably rack the old beer away, clean out the fermenter, resanitize, and pitch new yeast. But like I said, I'm kinda paranoid! I don't see any trouble reusing the yeast if that's what you decide.