Since dry hopping doesn't bitter and the bitter is to counter the sweet I guess you would look for the highest AA dual use or aroma.
This is a good read on the subject... https://scottjanish.com/dry-hopping-effect-bitterness-ibu-testing/
Which is why I suggested adding a bit of acid. Lactic acid, for example, is cheap and totally predictable. You would add something like 5ml at a time during bottling until you got to where you wanted. Edit: When I did this 5ml was my tasting threshold. Looking at some online opinions others started tasting at 2ml for 5 gallons.