Things I've found that have really improved my IPAs and APAs:
1) Simplify your grain bill. There really isn't much need for anything more than pale malt, some light crystal, and maybe some Vienna/Munich.
2) Simplify your hopping. Throwing every type of hop you have in the freezer into the kettle just muddies up the flavor and aroma. Stick to no more than three hops, and even then, make sure they're similar in characteristics. My absolute favorite combo is Chinook/Centennial/Cascade. And all I usually do with that is Chinook at 60 or FWH, Centennial at 15 or 10, and Cascade at 0. Is there a lot of complexity in my IPAs? No, but that's one style of beer I really feel that doesn't benefit from an array of flavors coming through.
3) Pitch cool, and ferment cool. I keep my fermentation chamber at 66*F with S-05 the entire time.
4) Skip the dry hop every now and then. Seriously. It's not nearly as important as some people make it out to be. The IPA recipe out of Brewing Classic Styles doesn't have a dry hop, and it's a pretty awesome IPA by all means.