Almost every IPA is dry hopped, the process you describe. They'll gradually sink to the bottom over a week or so and you can rack to your keg. As Pat mentioned, it's harder to contaminate the secondary, but hops in general are antiseptic. That's part of the history of IPA's.
Conical 1 - Just cleaned out.
Conical 2 - Empty
Carboys - None
Secondaries - None
Lagering in Kegs - Bavarian Dunkel
Kegged: Belgian Dirty Blonde Trappist Ale, Forbidden Fruit IPA, Double Chocolate Stout, Bourbon County Stout, BLC
Bottled: Oaked Bourbon Porter
Planned: Looking for ideas