Both WLP002 and Ringwood are highly flocculant strains. I would stongly suggest that you rouse the yeast 1-2 times a day after the first few days of strong fermentation, and raise the temp if possible. Ringwood has a tendency to produce lousy diacetyl-laden beer. If the yeast drops out before they've cleaned up the diacetyl, it might end up tasting like you dry hopped with Werther's Original and/or movie theater popcorn.
Having said that, Ringwood is fairly clean if you get the diacetyl under control. The WLP002 (Fullers) has a distinct ester profile, to me it's mainly stonefruit (like dried apricots). It's hard to tell which strain will end up taking the lead in a blend. If it's the Ringwood, then your 60-minute clone will likely come out as advertised. If the 002 stands out, then you'll get more of that ester thing going on. That's not necessarily a bad thing - I prefer Fullers to Ringwood for hoppy ales, but it might not exactly match the flavor profile you're shooting for in your 60-minute clone.
Either way, it should make a nice IPA as long as you take care of the fermentation.