A good bittering hop, as a rule, has fairly high AA%, to keep vegetal matter in check. Some hops prized for their aromas and flavors also work as bittering hops, but generally I like to save those for late additions and use hops like Magnum or Warrior (with not a lot of good flavor or aroma) to bitter, for a smooth bitterness in many beers.
Having said that, in American styles like AIPA I like to bitter with Chinook or Columbus (both varieties with nice flavor and aroma)because they contribute a more coarse bitterness that suits the style well IMO. My other exception - in German lagers I like to bitter most with Hallertau Mittelfrueh, as it (being a noble variety) will contribute subtle late hop character even if the only addition is a bittering addition IMO.
Clear as mud? Hopefully this helps some.