Either would be a fine choice for a bittering hop. Both will produce more than 10ibu with 1oz. Don't be afraid of IBU numbers. The late kettle IBU numbers aren't linear with respect to early kettle hops in terms of perceived bitterness. I have made 70ibu beers that were crowd pleasers when the majority of the crowd were not hop heads. A truly bitter beer needs at least 50ibu from early kettle additions. Old school West Coast IPAs typically used at least 50-80ibu early in the kettle and sometimes double that. Then they added the flavor hops. The maximum measured IBU is 110. After that, the only thing left to add is hop flavor and the calculated IBU could be as high as 500, but it would never be higher than 110 measured.